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.
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One 15 oz can of beans, drained and rinsed (whatever bean you like)
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One 15 oz can of petite diced tomatoes
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1 cup (110 grams) Morningstar Farms Grillers crumbles (or use ground beef/turkey)
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One 4.5 oz can diced green chiles
- Two tablespoons of tomato paste
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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.
Then serve:
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.
I am so used to making chili in a crockpot and letting it simmer for 12+ hours that the idea of doing it in 10 minutes is AMAZING. LOL
I do the slow cooker, too, and I was surprised at how tasty this was!
It was chili night here too- chicken quinoa chili. Looks delish! I love quick and easy recipes.
I love the quick and easy as well. You would think working from home that I would have tons more time to cook, but it doesn’t work that way. 🙂
This does look good for one of those last minute meals!! I would probably go with ground beef but leave everything else the same.
Sounds delicious! Thanks for sharing. It definitely is soup and chili weather.
EASY is good to me!!!!! 🙂
Wow…that looks DELICIOUS!!!!
I think chili is insulin worthy, even with the high carb count because of the beans – love how super quick it was! Hopefully the snow didn’t hit you too hard!
ahh I have those crumbles here and had no idea what to do with them!
Looks tasty and easy to make.