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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, ground beef flavor. Look for it in the frozen foods section of the supermarket. To go with the chili, warm some of the new flavored tortillas, and add a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits. Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
2 tablespoons chili powder |
1 14 1/2-ounce can mexican recipe stewed tomatoes with juices |
8 ounces frozen veggie crumbles, thawed |
1 cup canned red kidney beans, rinsed, drained |
1/4 cup water |
1/2 cups shredded mexican-style 4-cheese mix |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.
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