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1 can vegetarian chili beans
1 can sliced, stewed tomatoes, drained
1 can sliced black olives
1 can mushrooms
1 cup vegetarian recipe crumbles (Morningstar Farms)
1/4 tsp. fajita seasoning
1/2 package chili seasoning
shredded cheese
sour cream
cottage cheese

In a skillet, spray a pan spray, or Pam, liberally. Saute mushrooms and black olives. If desired, add some bell pepper and other vegetables to this mixture. Set aside.

In large saucepan, mix together chili beans, tomatoes, and recipe crumbles over medium to high heat. Add seasonings and mushroom/black olive mixture. Bring to boil; reduce heat.

Simmer over medium heat for 20 minutes. Serve in bowls with sour cream, cottage cheese, and shredded cheese as desired. Yields 2-4 servings. Great with baked potatoes!