Meaty Meatless Double-Bean Chili |
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Prep Time: 8 Minutes Cook Time: 26 Minutes |
Ready In: 34 Minutes Servings: 10 |
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We gave this vegetarian chili our highest rating at the taste-testing table. Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
4 garlic cloves, minced |
2 drained canned chipotle chilies in adobo sauce, minced |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 (12-ounce) package burger-style recipe crumbles |
2 cups water |
2 (14.5-ounce) cans chili-style diced tomatoes, undrained |
1 (15-ounce) can black beans, rinsed and drained |
1 (15-ounce) can dark red kidney beans, rinsed and drained |
1 (6-ounce) can tomato paste |
1 teaspoon dried oregano |
1 bay leaf |
1/2 cup sliced green onions |
1 (2.5-ounce) can sliced black olives, drained |
1 cup (4 ounces) preshredded reduced-fat cheddar cheese |
Directions:
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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