SOY SAUSAGE CHILI
Sauteed sweet onion and soy sausage combined with kidney beans and tomatoes in a chili and cumin flavored tomato sauce. Seasoned with garlic, basil and rosemary. Splendid for the entire family!
Makes 10 cups
1/4 c. extra virgin olive oil
1 lg. sweet onion, peeled and diced into 1/2 – 3/4 inch squares
14 oz. tube Gimme Lean soy sausage
40-1/2 oz. can dark red kidney beans including liquid
28 oz. can diced tomatoes including liquid
2, 10-3/4 oz. cans condensed tomato soup
2 T. chili powder
1 T. cumin
1 T. dried basil
1/2 t. dried rosemary needles, crushed
1 t. onion powder
1/4 t. ground allspice
4 lg. fresh garlic cloves, peeled and finely chopped
2 T. sugar
2 t. Worcestershire sauce
freshly ground black pepper to taste
In large soup pot, over medium heat, melt olive oil.
Add onion, salt and a little freshly ground black pepper. Saute till brown-tinged and partially wilted.
Break soy sausage into small pieces while adding to skillet. Stir well to coat with oil, then saute, stirring frequently, for about 5 minutes.
Add remaining ingredients. Stir well. Salt and pepper to taste, then bring to a soft boil and cook, uncovered, for 20 minutes. Turn off heat. Cover and let set a couple hours before reheating to serve.
Notes: The soy sausage brings a unique flavor to this soupy chili. As with all chili, the longer it sets the more the flavors mature and it thickens a little more. A great soup to make a couple days in advance of serving it.