Annie's Veggie Chili

JaneDoughSanAntonio

This chili is an easy meal, that can be cobbled together quickly from frozen and canned ingredients kept on-hand.This chili goes great with some low-fat corn bread, and perhaps a sprinkling of cheddar cheese on top. I got the recipe from a Weight Watchers leader in Iowa about 15 years ago, and still make it today. Look for canned items that are labeled low-sodium, to keep that under control. Also, if you're not a vegetarian, you can sub ground beef or shredded chicken for the veggie "meat" and Bush's Bold and Spicy baked beans for the veggie baked beans, but then don't use the barbecue sauce. And smaller cans of beans can be used to make a smaller batch. Makes about 23 cups, with 1 cup as 1 serving.

1 small to medium onion, chopped
1 tbsp. garlic, chopped or minced (dried is fine)
1 package (about 12 oz.) frozen veggie "ground meat"
2 cans (about 15 oz.) stewed or diced "zesty" or "spicy" tomatoes (whatever flavor you prefer is fine)
1 can (about 15 oz.) chili beans
1 can (about 15 oz.) red kidney beans
1 can (about 28 oz.) vegetarian baked beans
1/4 cup barbecue sauce
2 tbsp. chili powder
1 tsp. garlic powder
1/2 tsp. allspice
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. basil
1/2 tsp. parsley
1 can (about 6 oz.) tomato paste
1 small can (the tomato paste can) of water (ADD LAST)

Cook onion, garlic and veggie meat in skillet until onion is tender. (You can skip this step, and add an hour to the time in the slow cooker.)

Add all ingredients to crock pot or slow cooker, except water, and stir. Add in water gradually, and stir. Cook on high for five to six hours.