Recipe: Backyard Barbecue Chili (using ground meat alternative and kidney beans)

BACKYARD BARBECUE CHILI

"The smoky sweetness of the barbecue sauce adds a rich taste to this flavorful chili. To keep in the backyard barbecue spirit, serve it with coleslaw, corn chips, and other picnic fare, even if it's snowing outside."

1 tablespoon safflower oil
2 medium onions, diced
1 small red bell pepper, diced
3 large tomatoes, diced
2 cups tomato puree
1 cup bottled spicy barbecue sauce
1/4 cup chili powder (commercial or homemade)
1 teaspoon hot sauce
1 teaspoon light brown sugar
Salt and pepper to taste
1 cup cooked ground meat alternative
2 cups cooked kidney beans

Heat oil in a large chili pot over medium heat. Add the onions and bell pepper and cook, covered, for 5 minutes, or until softened.

Stir in the tomatoes, tomato puree, barbecue sauce, chili powder, hot sauce, sugar, and salt and pepper to taste. Bring mixture to a boil, adding water if mixture is too thick. Reduce heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Add ground meat alternative and beans and cook 15 minutes longer.

Makes 6 servings
Source: The Vegetarian Chili Cookbook by Robin Robertson