2 large cans of kidney beans
1 bottle chili sauce
1 packet chili seasoning (I usually use McCormick)
2 peppers – red, yellow or green
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…