Bob's Quick and Easy Chili by Robert D. Furrow

12 oz. YVES Veggie Ground Round
15.5 oz., one can, BUSH'S Chili Magic Chili Starter
(Texas Red, medium or mild, as you prefer)
16 oz., one can, dark red kidney beans, undrained
14.5 oz., one can, DEL MONTE Zesty diced tomatoes, undrained
(Jalapeno Pepper or Mild Green Chiles, as you prefer
1 TBSP brown sugar, (to taste)

Break up veggie ground round and put all the ingredients in an appropriate sized pot. Cook over medium heat until it begins to bubble good, then lower heat to a simmer. It can be eaten in 20 minutes if you are starving, but a little longer cooking is recommended for really blending the flavors.

Makes about four servings for my usual guests. It is easy to double the recipe for a larger bunch, and any leftovers taste even better the next day or two.

The beauty of this recipe is that you don't have to take the time and trouble of browning and draining the fat from meat, and there is little or no fat in the final chili so it is better for your heart and cholesterol.

If you have the time to wait, this quick and easy to make recipe also cooks up wonderfully in a crockpot. But if you are really starving, or short on time, an even quicker and easier solution is to open a can of HORMEL'S Turkey with Beans Chili. It is pretty good, too. So much for being a gourmet cook. LOL.

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Bob's Quick and Easy Chili
by Robert D. Furrow
copyright 03-04-2002

Age Rating: 7 to 127

Prose-n-Poetry.com

Bob's Quick and Easy Chili by Robert D. Furrow copyright 03-04-2002 Age Rating: 7 to 127

Bob's Quick and Easy Chili
by Robert D. Furrow
copyright 03-04-2002

Age Rating: 7 to 127