I made my typically chili con carne from my pre-war Better Homes/Gardens
cook book, but I decided to nix half of the cost of the dish and make it
without ground beef this time; vegetarian if you will. Substituted
butter/olive oil for the fat and started off frying garlic/onions, then
adding crushed tomatoes, green pepper and seasoning; finally lots of
kidney/pinto/black beans.

Honestly, I didn't feel that it was missing much of anything without the
ground beef... it maybe halved the cost, which was a nice bonus. Other
than adding a lot of beans, does anyone have useful tips on "vegetarian
chili"?