vegetarian taco chili

a hearty vegetarian meal that will fool any meat eaters into thinking it's full of beef (make it without telling them - i promise they will NEVER know!). i developed this recipe because i love tacos AND i love chili - but i had to find a lower fat version to make since starting weight watchers. a one cup serving of this will fill you up for only 3 points.

• Ready In: 35 mins
• Yields: 10 cups

Ingredients

• 1  package Mexican vegetarian ground meat substitute (or other soy "ground beef" product that would equal 1.5 lbs ground beef)
• 1 1⁄2 cups water
• 1  cup frozen corn kernels
• 2 (14 ounce) cans diced tomatoes
• 2 (14 ounce) cans kidney beans, drained and rinsed.
• 1  package  reduced-sodium taco seasoning mix
• 1 (14 ounce) can  baked beans in tomato sauce

Directions

1. empty package of veggie ground round into a large pot over medium heat.
2. use a spoon to seperate into pieces.
3. add the remaining ingredients to pot.
4. stir well to mix.
5. bring to almost boiling, reduce heat and simmer, stirring occasionally, for 20-30 min.
6. serve topped with sour cream if desired.