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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large sweet onion, diced |
1 large green bell pepper, diced |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
1 (12-ounce) package ground beef substitute |
1 large zucchini, diced |
1 (11-ounce) can whole kernel corn, undrained |
2 (15-ounce) cans no-salt-added tomato sauce |
2 (10-ounce) cans diced tomato and green chiles, undrained |
1 (15-ounce) can black beans, rinsed and drained |
1 (15-ounce) can pinto beans, rinsed and drained |
1 teaspoon sugar |
1 (1 3/4-ounce) envelope texas-style chili seasoning mix |
Directions:
1. Sauté first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.
2. NOTE: Chili may be frozen up to 3 months, if desired.
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