Pauline's Skier's Chili, Adapted for Vegetarians by Diana

Pauline gave this recipe to Mom in the 1980s. Diana has been cooking it for years, and finally vegetarianized it for her nutball children, who won’t eat meat.

  • 1 lb. Morningstar protein crumbles or ground beef

  • ½ c. chopped onion

  • ½ c. chopped green peppers

  • 1 T. chili powder

  • 1 28-oz. can diced tomatoes, undrained

  • 1 40-oz. can kidney beans, undrained

  • 1 8-oz. bottle Kraft Original BBQ sauce

  • In dutch oven, brown onions and peppers. Then add crumbles or beef and brown. Add seasonings and saute until aromatic. Add remaining ingredients. Bring to a boil, lower heat, simmer for an hour or two, stirring occasionally.

  • Diana serves with grated cheddar and saltine crackers. I like to serve it with jarred jalapenos.

  • The flavor improves after the first day.

Pauline's Skier's Chili, Adapted for Vegetarians by Diana photo
notes:

Double this recipe if you are having company. You will need a tall Dutch Oven.

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