Brown ground beef (or vegetarian crumbles) and then set aside.
Whisk together soups, brown sugar, chili powder, vinegar and ketchup. If you are making the vegetarian version, you can skip the chicken gumbo and double up on the tomato rice instead.
Let thaw. Heat mixture on stovetop, let it come to a boil then lower and simmer for 30-45 minutes (or heat on low in crock-pot for 3-4 hours).
Cooking time: 30-45 minutes on stovetop or 3-4 hours in crock-pot
Number of servings (yield): 16