This is the chili I make whenever we go camping. It's a hearty chili that's got classic chili flavors with a vegetarian twist. So filling that you won't miss the meat.
4 veggie burgers or 1 pkg veggie crumbles
1 14oz.-ish can diced tomatoes with green chilies (Rotel)
1 14oz.-ish can diced tomatoes with onion
1 14oz.-ish can tomato sauce
1 small can tomato paste
2 cups stock or water
3 cups cooked beans (I use red kidney beans, or a combo of black & pinto beans)
1 cup chopped onion
2 tbsp chili powder
2 tsp cumin
1 tbsp onion powder
2 tsp garlic powder
Mix everything in the pot. If the veggie burgers are still frozen, just put them in the bottom of the pot. They'll break down when you add the heat.
Cook indirectly over the fire, keeping the lid on & stirring often until the onions are translucent. You can simmer this gently all day long if you'd like to develop the flavors, but it's ready to eat in about 30 minutes.
Cook in the same kind of pot right on the grill or simmer on the stove top.
Serve with cornbread and chili toppings- sour cream, shredded cheese, & chopped onion.