One of my favorite meals (when cooking at home) is my Nebraska Chili. I only call it that because when I tell people that I’m making chili they think I mean New Mexican green chili something or other, so I have to call it something different. I love it – It tastes great, it’s way easy to make, and the big batch tastes even better the next day! The best part? I can take it for lunch a couple days in a row. And, I do!
Vegetarian Nebraska Chili:
3 16oz cans of diced Italian style tomatos
3 16oz cans of kidney beans
2 16oz cans of pinto beans
1 16oz can of tomato sauce
1 bag of Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ cooked in a skillet with a little Cumin and about a teaspoon or more of Chili Powder – Note, if you want, you can use 1 lb of beef and cook the same way.
1/2 yellow onion (saute in butter or margarine first until transparent)
Note: My grandma would say you can add whatever veggies you want, like bell peppers and such. But, I’m the vegetarian, and I say no more veggies! :p It’s good just like this! lol
Add salt (if desired), ground black pepper , chili powder, garlic powder, and 2 big or 3 medium bay leaves.
**Update: I totally throw this together by instinct so I made it tonight to try to estimate for a friend how much of these spices I actually use…What I actually do is cover the top of the above with each spice- using those handy holes in the top of the spices. (lol) They shake so nicely. So this is totally me estimating, friend!: I think I normally use about 1 t salt, 1 1/2 t pepper and a 2t or a Tablespoon each of the above. Also I throw in onion powder, and two pinches of dried basil to help out those Italian seasoned tomatoes. If you wish, throw in a pinch or two of cayenne too. 
I recommend a taste test for all of the above, you can always add more.
Heat on Medium as long as you want. I usually leave it on the stove for about 45 min.
But, don’t forget to stir every so often to prevent beans from sticking to the bottom of your stock pot!
I serve it with cheese (normally jack/cheddar mix) and tortilla chips. I typically never use a spoon, I just use the chips as my spoon… It’s sooo good that way!
I was once accused by a coworker for bringing the whole kitchen to work, but chili is just not the same without chips and cheese!