I think my children might be vegetarian and it’s of no work on my part, not that there’s anything wrong with it of course. But I’m as carnivorous as they come (big fan of the warm red center. BIG FAN.) But when I make a meatless dinner as opposed to a meatFUL dinner, I get a much warmer response from the children, hence one of their favorite dishes ever: my vegetarian chili, made with a million billion beans and zero meat (upon child request.) And since it takes literally 15 minutes to make, I’m all for it.
1/2 pouch (or to your taste) of the spices from Carroll Shelby’s Chili Mix (used to be a brown bag, now it’s a brown box) 2 cans dark red kidney beans 2 cans red beans 1 can (15 oz) plain tomato sauce
1 can Rotel diced tomatoes and chilis