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.
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.