Ingredients

2 cups crumbles

2 cups broth

3 tbsp olive oil

1/2 onion, diced

1 red pepper, diced

2 cloves garlic, minced

1/2 7-oz can chilis peppers in adobo sauce, diced

1 tsp chili powder

1 tbsp cumin

1 tbsp dried oregano

1 large can (28oz) diced or crushed tomato

2 cans beans (red kidney beans, black beans, or white beans)

Directions

1. Add 1 cup broth to crumbles. Mix well. Let sit for 10 min, stirring occasionally.

2. Heat the oil in a large pot over medium heat. Add onion, garlic, and red pepper. Sauté 5-7 minutes, stirring frequently, until onions are translucent.

3. Add spices, adobo pepper, and a generous pinch of salt and pepper. Stir well, heat for 1 minute.

4. Add crumbles. Cook, stirring frequently, until crumbles begin to brown.

5. Add tomatoes, the rest of the broth, and beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until chili is thickened and fragrant.

6. Serve with toppings of your choice! We suggest shredded cheese, avocado, sour cream, and tortilla chips.

Extra Tips: Add 1 cup of cubed butternut squash along with the crumbles to take this chili to the next level!