Ingredients
1
tablespoon olive oil
2
cups chopped onions (2 large)
4
cloves garlic, finely chopped
2
chipotle chiles in adobo sauce (from 7-oz can), drained, chopped
1
teaspoon ground cumin
1
teaspoon chili powder
1
bag (12 oz) frozen soy-protein burger crumbles
2
cups water
2
cans (14.5 oz each) chili-style diced tomatoes, undrained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (6 oz) Muir Glen™ organic tomato paste
1
teaspoon dried oregano leaves
1
dried bay leaf
1/2
cup sliced green onions (8 medium)
1
can (2 1/4 oz) sliced ripe olives, drained
Preparation
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions in oil 5 minutes, stirring frequently. Add garlic, chipotle chiles, cumin and chili powder; cook 1 minute.
Add burger crumbles, water, tomatoes, beans, tomato paste, oregano and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently.
Remove bay leaf. Top individual servings with green onions and olives.
