This recipe is based on a my mom's basic chile recipe. I have added a few things including dried chipotle which is what gives this recipe is smoky taste. Serve with cheese or sour cream as a topping.
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
12 ounces soy crumbles
2 (14.5 ounce) cans Mexican style chili beans, un-drained
1 (8 ounce) can of tomato sauce
8 ounces of water (just use the empty tomato sauce can as your measuring device)
1 (14.5 ounce) can of diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vinegar
- Warm the olive oil over medium heat in a large stock pot, add the onion and cook until translucent and slightly softened. Add the soy crumbles and cook until browned. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
- Serve warm with a side of Mexican Corn Bread.
Serves 8 1-cup servings: 213 calories, 4 grams of fat, 11 grams of fiber. These calories do not include the cheese or sour cream as a topping.