Great for chilly fall days, this protein-packed chili is delicious, filling, and easy.
1/2 tablespoon olive oil
1/4 medium yellow onion, chopped finely
1 cloves garlic, crushed or minced
1/4 bell pepper, chopped
1/2 tablespoon chili powder
1/2 tablespoon cayenne
1/2 teaspoon ground cumin
Salt and pepper to taste
1-1/3 cups soy meat crumbles (like Yves, LightLife, or MorningStar)
Half a 15-ounce can crushed tomatoes
1 cup cooked kidney beans, drained (half a 15-ounce can)
In a large nonstick saucepan, heat the oil over medium heat. Sauté the onions, garlic, and bell pepper for 3 minutes or until the onion turns translucent.
Add the chili powder, cayenne, cumin, salt, and pepper. Cook for another 2 minutes.
Add the burger crumbles, tomatoes, and kidney beans. Bring the mixture to a boil. Cover and simmer for another 10 minutes. If you find that the chili is too thick, add 1/4 to 1/2 cup of water.
Recipe courtesy of Margo DeMello, Low-Carb Vegetarian.