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Categories:
olive oil onion garlic chilies ground cumin chili powder crumbles water tomatoes black beans dark red kidney beans tomato paste oregano bay leaf green onions black olives Cheddar cheese
Viewed: 18 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 4 garlic cloves, minced
- 2 drained canned chipotle chilies in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (12-ounce) package burger-style recipe crumbles
- 2 cups water
- 2 (14.5-ounce) cans chili-style diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup sliced green onions
- 1 (2.5-ounce) can sliced black olives, drained
- 1 cup (4 ounces) preshredded reduced-fat Cheddar cheese
Method
- Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.
- Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.
