For an easy vegetarian idea that even meat lovers will like, give this chili a try! I top bowls with shredded cheddar cheese.
—CONNIE BARNETT ATHENS, GA
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 6 SERVINGS (2 QUARTS)
1 can (16 ounces) red beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
2 cups water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and shredded cheddar cheese, optional
In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.
NOTE Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.