Ingredients
1. tablespoon olive oil
2 cups chopped onions (2 large)
1. green bell pepper
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 cans (14.5 oz each) chili-style diced tomatoes, undrained
1 can (15 oz) black beans, drained, unrinsed
1 can (15 oz) dark red kidney beans, undrained
1 can (6 oz) 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
Directions:
1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and bell pepper in oil 5 minutes, stirring frequently. Add garlic, chipotle chiles, cumin and chili powder; cook 1 minute.
2. Add burger crumbles, water, tomatoes, beans, tomato paste, oregano and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently.
3. Remove bay leaf. Top individual servings with green onions and olives.
Note: I cooked the "meat" and sauteed the onions and green pepper then added everything to my slow cooker and cooked on low for 6-8 hours
