Cold weather and chili just go together, don’t they? We were waiting for all the snow to materialize, but it come until Tuesday. However, it is still really cold. I like to make chili, but wanted something vegetarian for John and I stumbled across this recipe using Morningstar veggie crumbles on the website Full Plate Living. It’s called Last Minute Chili because you can make in about 10 minutes!
I scaled the recipe in half and added some tomato paste to help add a more long-cooked flavor to it. The ingredients are simple and we had them all, so that worked out really well.
One 15 oz can of beans, drained and rinsed (whatever bean you like)
One 15 oz can of petite diced tomatoes
1 cup (110 grams) Morningstar Farms Grillers crumbles (or use ground beef/turkey)
One 4.5 oz can diced green chiles
- Two tablespoons of tomato paste
1 tablespoon chili powder
Drain and rinse the beans. Add everything into a sauce pan. This means using the juice with the canned tomatoes as that is the only liquid you add:
Mix well and heat over medium high heat for about 5 minutes until thoroughly heated. Adjust seasoning to taste. We found it just right and since we didn’t use low-sodium beans or tomatoes, we didn’t add any salt.
This was quite good. I think the tomato paste was key to giving it deeper flavor. That stuff is amazing.
We divided this into 3 large servings, but you could get 4 out of it. It’s pretty filling.
Calories when divided into 3 large servings: 397, 80 grams of carbs, 6 grams of fat, 30 grams of protein. Stats will vary a bit depending on the bean you use and whether you use real meat or veggie substitute.