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Twenty-Minute Chili

A good choice for a quick, hot supper

Margo DeMello

  • Quick and filling. Michelle Riley/The HSUS

Serves 2

1/2 tablespoon olive oil
1/4 medium yellow onion, chopped finely
1 cloves garlic, crushed or minced
1/4 bell pepper, chopped
1/2 tablespoon chili powder
1/2 tablespoon cayenne
1/2 teaspoon ground cumin
Salt and pepper to taste
1-1/3 cups soy meat crumbles (like Yves, LightLife, or MorningStar)
Half a 15-ounce can crushed tomatoes
1 cup cooked kidney beans, drained (half a 15-ounce can)

In a large nonstick saucepan, heat the oil over medium heat. Sauté the onions, garlic, and bell pepper for 3 minutes or until the onion turns translucent.

Add the chili powder, cayenne, cumin, salt, and pepper. Cook for another 2 minutes.

Add the burger crumbles, tomatoes, and kidney beans. Bring the mixture to a boil. Cover and simmer for another 10 minutes. If you find that the chili is too thick, add 1/4 to 1/2 cup of water.

Recipe courtesy of Margo DeMello, Low-Carb Vegetarian.

For even more vegetarian recipes, check out VegRecipes.org.


All figures are per serving (assumes two servings).

Protein: 25 grams
Calories: 244
Fat: 5 grams
Fiber: 13 grams
Carbs: 31 grams

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