Recipe: Chill, It’s Vegetarian Chili

veganchilifries.jpg

Meaty and vegetarian – WAIT WHAT!?

Baking The Wedges

What You’ll Need:

  • 3 medium potatoes
  • 3 tablespoons of olive Oil
  • Pinch of salt

How To Make It:

  • Preheat oven to 425 degrees
  • Cut potatoes in 1-inch thick wedges
  • Place wedges in a large bowl
  • Toss with olive oil and salt
  • Bake for 20 minutes
  • Turn wedges over and cook for another 20 minutes, or until golden on each side
  • To check if it’s ready – piece with a fork

Creating The Chili

What You’ll Need:

  • 1 ½ cups Morning Star Crumbles
  • 1 cup canned kidney Beans (keep liquid)
  • ¼ Frozen corn
  • ¼ Cup chopped Onion
  • 2 cloves of crushed garlic
  • ½ (8 oz.) No salt added tomato sauce
  • 2 tablespoons of chili powder (or your preference – I like a lot!)
  • 1 packet of sazon OR salt

How To Make It:

  • In a pot, heat 1 tablespoon of olive oil over medium heat.
  • Stir in onions, crushed garlic, and corn until tender (~4 minutes)
  • Stir in kidney beans, tomato sauce, chili powder, and salt/sazon
  • Bring to a boil. Reduce heat. Simmer. Cover and cook 25 minutes, stirring occasionally.
  • Stir in Morning Star Crumbles. Cook uncovered for 5 minutes.
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