This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want.
Ingredients
- 2 teaspoons olive oil
- 1 onion , chopped
- 1 , 12 ounce
- 1 teaspoon browning sauce , such as Kitchen Bouquet®
- 2 , 15 ounce
- 2 cups vegetable broth
- 1 , 15 ounce
- 1 , 15 ounce
- 1 , 6 ounce
- 1 tablespoon chopped chipotle chile in adobo sauce
- 1 teaspoon salt , or more to taste
Instructions
-
1
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
-
2
Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
-
3
Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.
Nutrition Facts
Per serving
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