There are 3 rules when making this chili. Wanna find out what they are?
When I first met my wonderful husband Darryl, he made me his famous vegetarian chili. This stuff is golden. Let me tell you the story about when he first made it for me.We had been dating only a couple weeks. Darryl made a big, beautiful batch of his chili.
He handed me a bowl and told me not to take too much. “Only take what you can eat….don’t take too much.” I proceeded to take 2 scoops of chili. He stopped me, warning me that he thought that was “enough” for me. hehehe Who was this fool telling me that I took too much chili! He loved his chili so much, that he didn’t want to see any go to waste.
Well, I finished that bowl of chili and proceeded to marry that wonderful chili-loving vegetarian. No joke…. this chili is super easy and fast to make, healthy and vegetarian! What more can you ask for?
Darryl wanted me to make sure you all know his three requirements when making this.
- You must have shredded or cubed cheese to sprinkle on top.
- Corn chips are a must (as seen in the picture)
- Only scoop out what you can finish… wasting Darryl’s famous chili is not allowed! 🙂
How to make Darryl’s Famous Vegetarian Chili
- Place a large pot over a low/medium heat. Add your can of tomato sauce.
- Mix in you packet of chili mix. Stir until completely mixed.
- Next, add your can of tomatoes.
Stir until mixed completely. - Next add in your 2 cans of drained kidney beans. Stir.
- Add the frozen bag of fake meat crumbles. Stir.
- Fill 1 of your cans (I like to use the tomato sauce can) with water and add to the pot.
- Bring chili up to a boil, then reduce heat and simmer for about 10-15 minutes. Stirring occasionally.
- Top with cheese and serve with side of corn chips! The kids LOVE this recipe. It is simple and if you use the mild chili mix, there really isn’t any spice to bother the little ones. This one will be served almost every Sunday throughout the winter months!
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Darryl's Famous Vegetarian Chili
Ingredients
- - 2 15 oz cans dark kidney beans
- - 1 14.5oz can of tomato sauce
- - 1 14.5 oz can tomatoes
- - 1 bag of vegetrian crumbles fake beef crumbles. We love Morning Star Starters
- - 1 packet of chili seasoning
- - cheese for topping
- - corn chips for topping
Instructions
- Place a large pot over a low/medium heat. Add your can of tomato sauce.
- Mix in you packet of chili mix. Stir until completely mixed.
- Next, add your can of tomatoes.
- Stir until mixed completely.
- Next add in your 2 cans of drained kidney beans. Stir.
- Add the frozen bag of fake meat crumbles. Stir.
- Fill 1 of your cans ( I like to use the tomato sauce can) with water and add to the pot.
- Bring chili up to a boil, then reduce heat and simmer for about 10-15 minutes. Stirring occasionally.
- Top with cheese and serve with side of corn chips!
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
A dash of Domestic says
This chili looks wonderful! Thanks so much for linking up!
familyfreshmeals says
Thanks! I love how easy it is to make 🙂
Jen@I Want a Nap says
I’m always looking for more meatless meals that I will be able to get the kids to eat and this chili looks amazing! Corn chips are a must for my husband as well. He doesn’t even use a spoon, he just scoops up bites one chip at a time.
Luxury Hotels says
colorful and yummy recipes …
EasyLunchboxes (Kelly Lester) says
I’m gonna get my own man to cook this for me! Thanks Darryl!
Kirsten says
This is a fantastic chili! Tonight we are trying it with chili powder for some spice!
chiffon says
As GOOD as promised! ( I added some extra slices and vegetables)
Corey says
What kind of veggies Chiffon? I would love to try that too!
K says
I found this recipe via pinterest last year, and I could eat the entire pot myself! So delicious!! It has become my favorite chili recipe!
Joseph says
Looks like a good recipe if you like beans. I’m not a big bean person though but this recipe gives me a good baseline to work from. Thank you! 😀
The variation I had in mind was to use 1-lb. each of green squash and yellow squash in place of the beans 😀
Michelle Myers says
I’m curious. I love your recipes but noticed you said your husband is vegetarian and many of your recipes are not. My husband is also vegetarian so I’m
Curious how that works at your house. Hope you don’t mind my asking. And thanks for the great food!
Corey says
Hi Michelle! I don’t mind at all. Most of my recipes I can adapt for him with a variety of “fake meat” products. Or by subbing in beans. Feel free to shoot me an email at corey@familyfreshmeals.com if you ever have a question on how to adapt a specific recipe 🙂
Teresa says
Love it! Easy – quick, can have it anytime. And tastes great.
Angela says
When I seen this recipe my first thought because the ingredients look so simple was – how could this be famous? But I’ll tell you as simple as this is it is really good! The proportions are perfect! Thank you for a great recipe.