Ingredients:

• 1 large white onion
• 1 green bell pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 2 cups diced celery
• 1 cup fresh cilantro, chopped
• 6 Morningstar Farms® veggie black bean burgers
• 1 can black beans, rinsed/drained (15 oz)
• 1 can great northern or cannellini beans, rinsed/drained (15 oz)
• 1 can dark red kidney beans, rinsed/drained (15 oz)
• 1 can diced tomatoes (28 oz)
• 2 cups vegetable broth
• 1/3 cup chili powder
• red pepper flakes

8 - 12 qt stock pot

Prep the vegetables

Wash and dice onion, peppers and celery. Chop cilantro and set aside. Put

all the beans in a colander and thoroughly rinse and drain. Cut frozen black bean burgers into

bite-size pieces and set aside.

Pour just enough of the vegetable broth to cover the bottom of an 8-12 qt stock pot and heat over

medium heat until barely bubbling. Add the onion and sauté just until it appears slightly opaque

but still firm-approximately 3 minutes.

At same time, add the peppers, celery and cilantro, then mix thoroughly. Cook over medium

heat, stirring often, for about 5 minutes. Add the chili powder and remaining vegetable broth

and stir.

Next add the beans, diced tomatoes and black bean burger pieces, then lightly stir until all

ingredients are mixed. Cook for an additional 10 minutes or until thoroughly heated. Add red

pepper flakes to taste and serve.

Freezing tip

Use a Food Saver® vacuum sealer-but allow chili to cool in refrigerator prior to sealing.

Place 1 ½ - 2 cups of chili in sealing bags and seal using the moist setting. Freeze.

Using 2-cup plastic freezer containers: Fill the containers, cover with tight fitting lids and freeze.