For my vegetarian friends who also love FRITOS^® Pie!

• 1 package Wick Fowler’s False Alarm Chili mix
• 2 pounds dried chickpeas OR 1 pound chick peas and 1 pound red kidney beans
• 1 8 oz. can tomato sauce
• water to fill 1 8 oz. tomato sauce can
• 1 10-16 oz. can diced tomatoes
• 1/4-1/2 cup water for the masa flour that comes in the chili kit
• 1 bag regular sized FRITOS^® corn chips
• Shredded cheese for garnish
• Optional: diced onions for garnish

Cook the dried beans several days ahead of time (see recipe for dried beans) and refrigerate.

Drain beans and coarsely chop the cooked beans 1-2 cups at a time in a food processor. This brings the chili to a consistency that will allow the chili to flow over and around the corn chips and coat them thoroughly.

Add chopped, cooked beans to a very large non-stick skillet and pour in tomato sauce, can of water, diced tomatoes, and all the contents of the Wick Fowlers’ box EXCEPT the packet of masa flour. Bring the chili to a boil and simmer, covered, about 30 minutes. For thicker chili, add the masa flour to a small bowl and slowly add 1/4-1/2 Cup of water to the flour – first making a thick paste and then thinning it to a watery glue-like liquid. Add the masa to the chili and simmer another 15 minutes.

Each person can assemble their own FRITOS^® Pie using corn chips as a base for the chili, cheese and/or onions.