Purim Vegetarian Chili

                                            Lisa Kideckel’s Vegetarian Chili                                               (feeds 3 adults. Can be doubled, tripled, etc.)

1 lb. pkg. defrosted Ground Beyond Beef (fried in avocado/coconut oil until browned)

1 10 oz. can rinsed Dark Red Kidney Beans (or 1 cup of fresh kidney beans which must be soaked overnight)

3 Tbl. Chili Powder (for medium spice flavor)

1 Tbl. Garlic Powder

1 10 oz. can Tomato Paste

1 10 oz. can Tomato Soup plus one can water

1 diced medium Red Pepper

1 diced medium Green Pepper

1 diced medium Sweet Onion

Crumble and brown Ground Beyond Beef in oil in a skillet along with ½ Tbl of Chili Powder sprinkled on top.  Transfer to large pot when browned.

Sauté onions until translucent and transfer to pot

Sauté red and green peppers until tender and transfer to pot

Combine all remaining ingredients together in pot on stove-top and simmer for 2 or more hours.

Put on top of open baked potato or french fries and melt Cheddar/Monterey Jack cheese on top OR use as dip with Tortilla Chips.  ENJOY!