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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 med onion minced
- 2 Tbsp. chili pwdr
- 1 can Mexican recipe stewed tomatoes with
- Â Â juices - (14 1/2 ounce)
- 8 ounce frzn veggie crumbles thawed
- 1 c. canned red kidney beans rinsed, liquid removed
- 1/4 c. water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. shredded Mexican-style 4-cheese mix
Direcciones
- Heat oil in heavy large skillet over medium-high heat. Add in onion and saute/fry till tender, about 5 min. Add in chili pwdr; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 c. water.
- Cook till slightly thickened, breaking up any large tomato pcs and stirring occasionally, about 5 min. 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.
- Comments: Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, grnd beef flavor. Look for it in the frzn foods section of the supermarket. To go with the chili, hot some of the new flavored tortillas, and add in a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 2 servings | |
| Calories 401 | |
| Calories from Fat 201 | 50% |
| Total Fat 22.8g | 29% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 987mg | 41% |
| Potassium 1031mg | 29% |
| Total Carbs 44.39g | 12% |
| Dietary Fiber 12.6g | 42% |
| Sugars 15.64g | 10% |
| Protein 10.38g | 17% |
