The Best Vegetarian Chili
2 large zucchini, chopped
1 large yellow squash, chopped
1 large onion, chopped
2 tablespoons olive oil $
1/2 teaspoon salt
1 (12-oz.) package frozen meatless ground crumbles
1 (25-oz.) jar Texas chili starter with red bean and bock beer
1. Saute zucchini, squash, and onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes until tender.
2. Add salt and crumbles, cook 1 minute. Stir in chili starter. Bring to a boil over medium-high heat, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.