This chili has a Southwestern spicy kick, perfect for warming up your cold winter evenings. Like the other chilis and soups in this chapter, this recipe is easy to prepare in bulk and save for later.
Per Serving | Calories: 334 | Fat: 2 g | Protein: 21 g | Sodium: 1,153 mg | Fiber: 17 g | Carbohydrates: 59 g | Sugar: 11 g
INGREDIENTS | SERVES 6
1 (28-ounce) can diced tomatoes, with liquid
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can chili beans, with liquid
1 small onion, peeled and diced
1 (1.25-ounce) package taco seasoning
1 (1-ounce) package ranch dressing mix
1/4 cup hot sauce
1 (12-ounce) package vegetarian burger crumbles
1. Combine all ingredients except burger crumbles in a large saucepan and bring to a boil.
2. Reduce to a gentle simmer and stir in burger crumbles.
3. Simmer 10 minutes to heat burger crumbles and serve warm.