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.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."