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Quick and Mild Veggie Chili
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Servings : 4
We love this quick and easy chili recipe. It’s a perfect filling meal for Meatless Mondays! If you’re working and super hungry when you get home, this is a healthful recipe that can be ready in less than 20 minutes. Even without a lot of time, you can still have a yummy and filling meal.
Optional: If you’d like to add a “meaty” flavor to this dish, add pre-cooked seitan strips. Dry the seitan strips and cut them into chunks. Put oil in a 2 quart saucepan and warm. Brown the seitan strips in the saucepan for about 2 minutes and add to the chili in step 1 below.
You can also add Daiya or Teese-cheese on top. These vegan cheeses really melt!
3 Tablespoons olive oil
14 oz. diced tomatoes
15 oz. can pinto or kidney beans, undrained
1 package McCormick Mild Chili Seasoning Mix
1. Add tomatoes, beans, and McCormick seasoning to the saucepan. Mix well. Bring to a boil and cover.
2. Reduce heat to simmer and cook for about 15 minutes, stirring twice. Serve over rice or mashed potatoes. Enjoy!
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