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Epicurious

Spicy Meatless Chili

3.9

(20)

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.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

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

Preparation

  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.

TagsChiliStewSoup/StewTex-MexAmericanCanned TomatoTomatoVegetableKidney BeanBean and LegumeCheeseDairyMainDinnerVegetarianNut FreeGluten FreeEasyQuickWeeknight MealsOne-Pot Meals30 Minutes or LessSimmerFallWinterBon Appétit
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