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Spicy Meatless Chili


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  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 2 tablespoons chili powder
  • 1 can Mexican recipe stewed tomatoes with
  • juices - (14 1/2 oz)
  • 8 ounces frozen veggie crumbles thawed
  • 1 cup canned red kidney beans rinsed, drained
  • 1/4 cup water
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup shredded Mexican-style 4-cheese mix


Servings 2


Step 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.

This recipe yields 2 servings; can be doubled.

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