Vegetarian Chili

2 large cans of kidney beans

1 bottle chili sauce

1 packet chili seasoning (I usually use McCormick)

2 peppers – red, yellow or green

1 onion

mushrooms – however many you have in the fridge!

1 c dry red wine

1 c bulgar wheat, pearled barley or a combination of both

Pour half a can of kidney beans into the bottom of a large crock pot.  Smash with a potato masher or back of a spoon.  Dice the vegetables (you can add squash too if you’d like!) and add to the pot.  Give it a stir.  Add all the remaining ingredients and stir.  Can be refrigerated overnight at this point.  When ready, set crock into heating element and turn to low.  Cook for 6 – 8 hours.  Can be made on high in about 4 hours.

Serve as is!  Or, serve over cooked rice.  Or, make a taco chili salad…crush nacho chips on a plate, cover with shredded lettuce, add chili, top with diced peppers, onions, tomatoes, add a dollop of sour cream and top with shredded Mexican cheese and a couple black olives.  Yummy!!!

*may add any kind of meat to this recipe, but then it won’t be vegetarian…

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