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.
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 cup shredded Mexican-style 4-cheese mix
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.
Makes 2 servings; can be doubled.
Main Course Recipes