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Chili & Beans

  By  ,

October 26, 2015

This easy dish is great any time of year. Eat it like soup or spoon it over veggie dogs, baked potatoes, cornbread - almost anything!

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1 to 2 T olive oil

½ onion, chopped

14 oz. package Vegan Beef Style Protein

2 cloves garlic, minced

2 T chili powder (add more to taste)

1 can pinto beans, drained

1 can (14 to 16 oz.) tomatoes, pureed


Sauté the onions in the olive oil for 3 to 5 minutes.

Add the vegan beef style protein and cook just until brown.

Add the garlic and chili powder and cook a minute or two longer. Add the tomatoes and pinto beans and heat through. Add ½ cup water if too thick.

Vary this recipe by using a combination of beans or adding black olives, corn or green pepper to the recipe. Top with hot sauce and shredded vegan cheese if desired.



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