Sara Mercury's Meatless Veggie Chilli

This chilli is a good thing to make in advance and keep on hand to eat on very cold nights. Since I am a vegetarian (for the most part), I prefer veggie crumbles to ground beef, as it has far less calories, no bad fats, and no cholesterol. The dark red kidney beans are also a good source of protein as well as dietary fibre. Splenda is used in place of sugar, so as to cut down on calories and the acidity of the tomatoes.

 

Believe me when I say that you will swear that there is real meat in this chilli!

 

Ingredients:

 

6 - 15 oz cans diced tomato

2 - 15 oz cans tomato sauce

2 - 15 oz cans dark red kidney beans

2 packages of Morning Star Meal Starters Griller's (meatless veggie crumbles)

3 whole, dried red peppers

1 tsp ground red pepper

1 tsp black pepper

1 tbsp fresh minced garlic

½ tsp salt (if desired)

1 tbsp Splenda

1 large yellow onion, chopped

1 tbsp Enova oil

 

Heat oil in skillet on cooker over med-high heat; add chopped onion and sauté until cooked thoroughly. Combine all other ingredients into large cauldron and add grilled onions. Simmer on low heat for about six hours, stirring occasionally. Note: veggie crumbles tend to sink to the bottom of the cauldron and burn if chilli is left unattended for long periods.