Vegetarian Chili

vegetarian chili

1 10oz bag of Picsweet of Seasoning Blend (chopped onion, peppers, celery)
1 roll of Lightlife Soy Gimme Lean Ground Sausage Style
2 tablespoons of minced garlic
2 tablespoons of chili powder
1 1/2 tablespoons of cumin
2 tablespoons of kosher salt
6 stevia sugar packets
3 tablespoons of 100% natural ketchup
A dash of cayenne pepper
2 150z cans of no salt mexican beans
1 150z can of no salt dark red kidney beans
1 150z can of no salt light red kidney beans
1 150z can of no salt pinto beans
1 150z can of no salt whole kernel corn
1 150z can of no salt diced tomatoes
1 60z can of no salt tomato paste
1 280z can of crushed tomatoes
Olive Oil Cooking Spray
A dollop of sour cream and shredded cheese (optional)

Cook soy ground sausage according to the package and set aside
Spray a small saute pan with olive oil cooking spray and add your seasoning blend until softened
Combine sausage, seasoning blend, beans (do not drain), corn (drain), tomato paste, and tomatoes (do not drain) into one big pot
Add all of your seasonings to the pot, stir well, cover, and bring to a boil
Reduce the heat to medium-low and simmer, stirring occasionally for about 2 hours
Remove from the heat and adjust the seasoning to taste

This entry was posted in MAIN DISHES, SOUPS & SALADS, VEGETARIAN and tagged , , , , . Bookmark the permalink.

One Response to Vegetarian Chili

  1. Transformation says:

    Reblogged this on Ekklektik Mix and commented:
    Good for the Fall ….

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