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Total Time:
Prep Time: 8 min
Cook Time: 26 min

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Ingredients

For 10 Servings

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1 tbsp olive oil
2 cups chopped onion
4 garlic cloves, minced
2 drained canned chipotle chilies in adobo sauce, minced
1 tsp ground cumin
1 tsp chili powder
1 (12-oz) package burger-style recipe crumbles
2 cups water
2 (14.5-oz) cans chili-style diced tomatoes, undrained
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can dark red kidney beans, rinsed and drained
1 (6-oz) can tomato paste
1 tsp dried oregano
1 bay leaf
1/2 cup sliced green onions
1 (2.5-oz) can sliced black olives, drained
1 cup (4 oz) preshredded reduced-fat cheddar cheese

Directions

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1 Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.
2 Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.

Directions

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1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.

2. Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.

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