Quick Vegetarian Chili

2 cans Bush's Seasoned Black Beans
1 can Bush's Reduced Sodium Dark Red Kidney Beans
1 can Bush's Dark Red Kidney Beans (or sub 2nd can of reduced sodium beans)
1 can Muir Glen Diced Tomatoes
1 can Muir Glen Fire Roasted Tomatoes
2 cups salsa
2 cloves garlic
2 T. olive oil
1 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
~ 2 cups Morningstar Farms Meal Starters Crumbles
1/4 tsp cocoa powder
2 T. dark brown sugar
2 T. cilantro
2 T. Kraft Spicy Honey Barbeque Sauce
3/4 tsp Season Salt
1/8 tsp ground red pepper (cayenne)
1 tsp chili powder
1 tsp cumin
1/4 tsp freshly ground black pepper

Heat oil in dutch oven, add garlic. Cook until garlic is light brown; add onion and bell peppers. Cook until vegetables are soft, about 5 minutes. Add both cans of tomatoes, salsa, veggie crumbles, kidney beans, and black beans. Mix well. Add water, sugar, barbeque sauce, and spices. Bring to a boil; cover and reduce heat to low and simmer for about 20-25 minutes. Serve with your choice of chili toppings, such as cheese, crackers, or sour cream.

Makes about 10-1.5 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user DEDRACD.