The Best Vegetarian Chili

By : | 0 Comments | On : January 29, 2014 | Category : Baking, Compilation

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You’ll Need:

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

Directions:

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.

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