3 cans vegetarian chili, or
1 can chili beans in sauce, 1 can kidney beans (rinsed), 1 can black beans (rinsed)
Golden Cheeze Sauce
1 1/2 cups Great Northern beans, cooked (or one 15.5 can)
6 T nutritional yeast
1/4 cup pimiento pieces (or roasted red peppers)
juice from one freshly squeezed lemon
1 T low-salt shoyu (soy sauce) or tamari
1 t onion powder
1/2 t any type of prepared mustard
1/2 t salt
Blend all until smooth. Refrigerator any leftovers in sealed container.
1 bag hash brown potatoes sprinkled with chili powder.
Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is bubbly (30-45 min.)