Vegetarian Chili – (No stove needed!)

My recipes have been trending to be a bit fancier lately; you could say I’ve had some gourmet influences….But now that it’s finals time – here’s a recipe in my signature syle of minimalist, superfast meals for the student readers!  So all of you out there in dorms with no stove – get your can openers ready and make some real food in that microwave! It’ll be done before the pizza guy can even get delivery to your door, and you’ll benefit from both saving money (check out the bottom of this post) and giving your body more fiber, protein and less fat than takeout.

• 12 ounce package Morningstar Farms Grillers Recipe Crumbles (look for them in the freezer section)
• 16 ounce bag frozen chopped onions and peppers
• 15 ½ ounce can black beans
• 2 (14 ½ ounce) cans diced tomatoes
• 1 packet (1.25 ounces) McCormick hot chili seasoning mix

1. Place vegetarian crumbles, peppers and onions in a glass or ceramic casserole dish with lid. Cover with lid, and microwave on high for 6 minutes.
2. Drain and rinse the black beans in a colander.
3. Add the black beans, diced tomatoes with their liquid, and chili seasoning to casserole dish. Stir to mix.
4. Return to microwave and cook for 12 minutes, stopping to stir chili halfway through cooking time. (Yield = 8 cups chili).

Optional: Serve with some cubed avocado, or a dollop of nonfat Greek yogurt or light sour cream.

Makes 6 servings

Per serving: 212 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 26 g total carbohydrate, 8 g dietary fiber, 16 g protein, 839 mg sodium.

And just because I was curious:

Related posts:

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2. Chopping In Advance: well worth the time
3. Turkey Chili
4. Greek Beef Skillet
5. Southwest Stuffed Peppers
6. Vegetarian Proteins, and Too Much Milk?