Chili

(If making during lent, cook in one big pot and replace beef and veggie crumbles with 1 can kidney beans, 1 can black beans, and 2 cans chickpeas, and 2 cans navy beans)

(Serves 16)

• 2 lbs ground beef
• 1 box veggie crumbles
• 6 c water
• 3 (15 oz) cans tomato sauce
• 4 (15 oz) cans diced tomatoes
• 3 (15 oz) cans kidney beans
• 4 (15 oz) cans black beans
• 1 Tbs chili powder
• 1 Tbs salt

Optional:

• Add 2 diced green peppers
• Add 1 large onion, finely chopped and sauteed

1. Meat: In the bottom of a medium-large pot, brown the ground beef.
2. Vegetarian: In the bottom of a smaller pot, brown the veggie crumbles.
3. Meat: To the larger pot, add 4c water, 2 cans tomato sauce, 3 cans diced tomatoes, 2 cans kidney beans, 2 cans black beans, 2 tsp chili powder, and 2 tsp salt.
4. Vegetarian: To the smaller pot, add the remaining 2c water, 1 can tomato sauce, 1 can diced tomatoes, 1 can kidney beans, 2 cans black beans, 1 tsp chili powder, and 1 tsp salt.
5. Heat through.