Meatless Chili

Submitted by: Tom Perra, Financial Affairs


  1. - (1) package of “Old El Paso” Chili Seasoning mix
  2. - (1) 14 ounce roll of “Ground Beef Style” Meatless product by
    Fat and No cholesterol or (1) 12 ounce Package Morning
    Star Meal Starters – Crumbles located in frozen section with
    or veggie products.
  3. - (1) can pinto beans – organic or Goya, your choice
  4. - (1) can black beans – same as above
  5. - ½ chopped yellow onion
  6. - (1) medium green pepper, chopped
  7. - (1) 16 ounce jar of mild, medium or hot salsa – your choice
  8. - ¼ cup of olive oil


- 1 teaspoon salt, pepper (no set amount), pinch of crushed red pepper or your choice

Cooking Utensils Needed

- 12 inch frying Teflon frying pan
- 5-6 quart pot

Cooking Instructions:

1. Measure 1 ½ cups of water into the pot; open Old El Paso Chili Seasoning Mix, empty package in the pot, mix with water.
2. Add pinto and black beans, stir, add chopped onions and green peppers to the pot, stir
3. Pour ½ cup of olive oil in the frying pan. Add meatless mixture from roll or package. Sauté at medium heat, season with salt, pepper and crushed pepper. When mixture is brown, remove from frying pan and add to the pot.
4. Simmer at low heat for 20 – 30 minutes.
5. Serve in small ceramic salad bowls.
6. Top the chili with no fat sour cream and sprinkle Mexican cheese or a blend of four cheeses on top.
It’s healthy and meatless. Good luck!