Ingredients:
2 cans white beans (drained)
2 cans chili beans (seasoned pintos, not drained)
2 cans black beans (not drained)
2 cans pinto beans (unseasoned, drained)
2 cans kidney beans (not drained)
2 cans Mexican diced tomatoes
2 cans diced tomatoes (w/green pepper and onion)
2 cans diced tomatoes (w/roasted garlic)
2 cans diced tomatoes (2/oregano and garlic)
2 cups frozen corn
2 packages dry chili seasoning
1 large yellow onion, chopped
1 bag frozen Morning Star vegetarian crumbles (12 oz)
2 teaspoon salt
1 teaspoon pepper
Hot sauce, to taste
To assemble: Open everything! (That's the hardest part of this recipe.) Dump everything into a very large stock pan or kettle. Stir together, heat on medium low for 2-4 hours, just enough to let all the flavors combine and the onions to get soft. Don't forget to stir occasionally to keep things from sticking. This is also a very good crock pot recipe but you'll want to cut this recipe in half to make everything fit. Top with shredded cheddar cheese and yellow onion. Enjoy!
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