A hearty vegetarian chili that's made with a ground beef substitute and chock-full of beans and veggies.
1 large sweet onion, diced
1 large green bell pepper, diced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (12-ounce) package ground beef substitute
1 large zucchini, diced
1 (11-ounce) can whole kernel corn, undrained
2 (15-ounce) cans no-salt-added tomato sauce
2 (10-ounce) cans diced tomato and green chiles, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 teaspoon granulated sugar
1 (1.75-ounce) envelope Texas-style chili seasoning mix
- Sauté first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.
Makes 6 to 8 servings.
Tip: Chili may be frozen up to 3 months.