Quick vegetarian chili

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I had leftovers in my fridge from the week – that I decided to throw together into a quick chili!

Leftover black beans, corn, onions, cooked boca crumbles

This was ready in about 15 minutes and serves 4 people. The serving size is 3/4 cup and the calories using the recipe builder on My Fitness Pal is:

calories in mock chili

This was perfect for an afternoon snack – or it would also be amazing on a baked potato – served with tortilla chips – as a topping for nachos (just add the calories for those!)

Chili
Quick Chili
Print Recipe
This is a great way to use up leftover veggies or protein - turn it into chili by adding canned tomato sauce, chili powder, cumin.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Chili
Quick Chili
Print Recipe
This is a great way to use up leftover veggies or protein - turn it into chili by adding canned tomato sauce, chili powder, cumin.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. This is kind of a dump it all in the pot and cook. In a medium saucepan, add the boca crumbles, the corn and black beans and 1 1/2 cups water. Stir to combine. Add the tomato sauce, spices and quinoa. Bring to a boil, then bring the heat way down to a low simmer. Cook uncovered for 15 minutes stirring frequently.
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