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Ingredients
- 1 pound Veggie crumbles
- 1 cup chopped onions
- 1 clove minced garlic
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves (crushed)
- 1 teaspoon cocoa (secret ingredient)
- 1/2 teaspoon red pepper sauce (tabasco)
- 16 oz can stewed tomatoes (don't drain)
- 1 - 16 oz can Dark Red Kidney beans (rince well)
- 1 - 16 oz can Black beans (rince well)
- 1 - 16 oz can Pinto Beans (rince well)
- 16 oz can tomato sauce
- 16 oz water
- 2 tablespoons olive oil
Details
Servings 10
Preparation
Step 1
1. In a large pot sauté garlic and onion in olive oil until onions are translucent then stir in veggie crumbles until thawed.
2. Add remaining ingredients (except beans). Break up tomatoes with spoon. Heat to boil, reduce, add beans and simmer for 30 minutes. Or until chili reaches desired thickness and beans are tender.
Serving Suggestions
● Over rice
● Over pasta
● Use as meat substitute in Taco Salad or nachos
● Serve with Fritos as a dip
● Serve with corn bread
● Over Fritos and top with cheese, onions, jalapeńos and sour cre3am for a "Frito pie"
● Serve in flour tortillas with cheese and onions.
Other toppings:
● Jalapeńos
● Cheddar Cheese
● Diced Purple Onion
● Pepper Jack Cheese
● Sour Cream
● Black Olives
● Monterey Jack Cheese
● Scallions
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