Vegetarian Chili

I am not really a vegetarian, I'm more of a part-time vegetarian.  I feel better when I eat very little to no meat.  I have celiac disease and am lactose intolerant, so I am used to cutting things out of my diet already. How hard could it be to cut out meat also?  Usually it's not a problem, but sometimes I do want a steak. For the most part, I have found myself experimenting with recipes that would normally include meat, to see if I can make a meatless version that is just as satisfying for my family.  It would be easy if I was just cooking for me, but my husband and daughter are carnivores, and really don't care to eat vegetarian meals often, unless I can find a way for them to not miss the meat.  But I found out right away that tofu was not going to be an acceptable alternative for them.  The time or two that I tried tofu in recipes, well, let's just say I had a revolt on my hands!

This chili recipe is one that hits the spot for all of us.  It's thick, flavorful and goes well with crackers or cornbread.  I hope you'll enjoy it as much as we do!

Ingredients:

2 cans Bush's Chili Beans (I use this brand because it's gluten free)
2 cans kidney beans, drained
2 14.5 oz cans diced tomatoes, juice and all
1 bell pepper, chopped (I like red best)
1 medium onion, chopped
1 cup frozen corn
1/2 cup brown minute rice
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
dash cayenne pepper
1 teaspoon salt
1 teaspoon cider vinegar
1/2 tablespoon sugar
freshly ground pepper to taste

Mix everything together in a large sauce pan, bring to a boil, then turn down heat, cover and simmer for at least an hour, stirring occasionally.