Here’s my recipe for vegetarian chili that has evolved over the years. It can be thrown together very quickly and easily – and is extremely tasty and nutritious!
1 Tablespoon olive oil
½ of a 12 oz. package of Morningstar Farms Crumbles (a meat substitute in freezer section of supermarket)
1 medium-sized onion, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (14 oz.) can Del Monte Petite Cut Diced Tomatoes (with Zesty Jalapeños)
1 cup frozen corn
1 teaspoon chili powder (adjust to taste)
½ teaspoon cumin (adjust to taste)
2 scant teaspoons salt (I use Salt Sense to cut down on sodium.)
In a large skillet, lightly sauté the chopped onion in the olive oil. Add Crumbles and all the other ingredients. Bring to a boil, turn down heat and simmer for 15-20 minutes. Serve on rice (I use brown rice) with a dollop of sour cream.
Serve with a salad, tortilla chips and salsa. Guacamole is nice, too!