This recipe was given to me years ago by a former co-worker. For some reason, I put it aside and didn't make it for a while. When I finally did, I realized I'd wasted a lot of time not eating this great meal!
Since marrying my meat-eating Hubby, I've now begun to add meat...shh, don't tell! In addition, I'm not one to follow the recipe so I tend to dump a little of this and a little of that in as well. This is the perfect recipe to play around with!
You can make this in a stock pot or toss it all in a crock pot for a few hours. It's also easy to double or triple if you really need to feed a crowd or want some to freeze.
While I normally eat it in a bowl with cheese & sour cream, my co-worker swore that the best way to eat this chili was to serve the chili over brown rice and scoop it up with Fritos.
6 cups canned kidney beans, drained & rinsed
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato puree
1 tsp. chili powder (or to taste)
1 Tbsp. cumin (or to taste)
1 Tbsp. dry mustard
1 Tbsp. garlic powder
1 tsp. cayenne pepper (or to taste)
1 tsp. honey
2 Tbsp. soy sauce
1 medium onion, diced
1 green pepper, diced
1/4 lb. fresh mushrooms, diced
Place all the ingredients in a large stock pot. Mix well; bring mixture to a boil over medium-high heat. Reduce heat and simmer until the veggies are tender, about 2 hours.