Vegetarian Chili

Makes about 6 servings

1 yellow onion

3 tbsp grapeseed oil

2 cloves fresh garlic

2 14.5 oz. cans Muir Glen fire roasted tomatoes (use with Green Chilis style if you like it hot)

2 individual packages of Boca Burger ground beef ( 4 per box)

2 cans organic kidney beans (not drained)

1 cup Pace Organic Picante sauce

1 packet vegetarian chili mix (available at Whole Foods)

1 tbsp chili powder

1 tbsp paprika

Optional add-in ingredients: fresh mushrooms, fresh cooked yellow corn

Toppings:

Horizon Organic sharp cheddar cheese (shredded)

Organic Sour Cream

Diced Chives

Diced yellow onions

Diced fresh jalapenos

Your guests will never be able to tell that this is 100% vegetarian. This recipe even fooled the chili cooks at the Houston Livestock Show and Rodeo Chili Cookoff. Try it yourself and see.

1. Thaw the Boca Burger ‘meat’.

2. Dice the onion, garlic and optional ingredients. Sautee them in 2 tablespoons of Grapeseed oil. When brown stir in the thawed Boca Burger ‘Meat’.

3. Add the rest of the oil to the ‘meat’ mixture.

4. Add in the Chili mix & seasonings and stir well.

5. Stir in the tomatoes, beans, Picante sauce.

6. Cook on low heat for about 12 minutes. Remove from heat and let sit for 20 minutes – this let’s the juices all settle in. Heat up on low again right before serving

7. Garnish and serve. Best with veggie corn bread or whole wheat crackers.