Wednesday, April 28, 2010


16 ounces vegetarian crumbles
1 small onion, chopped
2 (15 ounce) cans Mexican style chili beans
2 (15 ounce) cans tomato sauce
3 cups water
2 tablespoons chili powder
1 teaspoon garlic
1 teaspoon cumin
1/4 teaspoon black pepper
2 tablespoons white vinegar
  1. Brown the vegetarian crumbles in a large stock pot. Add the onion and cook until the onion is translucent.
  2. Add the beans, tomato sauce, water, spices and vinegar.
  3. Bring to a boil, reduce heat and simmer for 30 minutes.
  4. Top with vegan or regular cheese and serve warm.

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