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Serves 6-8 3 Tbsp. Henry's Olive Oil 1 small onion, diced 1/2 small zucchini, diced 2-3 cloves garlic, minced 1 12 oz. pkg. vegetarian burger crumbles 2-3 c. water or broth (vegetable or faux beef) 1 15 oz. can Mexican-style diced tomatoes with green chilies 2 Tbsp. ground cumin 2-3 Tbsp. chili powder 3-4 canned Chipotle peppers in Adobo sauce, chopped 1 15 oz. can vegetarian Chili beans in sauce (can substitute equal parts pinto and kidney beans + extra chili powder and 2 Tbsp. tomato sauce) 1/2 c. Henry's Black Beans, drained and rinsed 1/2 c. Henry's Garbanzo beans, drained and rinsed 1/2 c. Henry's frozen corn (defrosted) 1/4 c. sliced black olives Heat 2 Tbsp. oil in large dutch oven or deep skillet. Fry onion until slightly soft and browned. Add minced garlic and zucchini, saute 1-2 minutes longer. In a medium skillet, fry burger crumbles in remaining 1 Tbsp. of oil until slightly browned. Set aside. Add spices, chipotle peppers in adobo, and tomatoes to dutch oven mixture. Stir and saute a couple more minutes, taking care not to let the mixture burn. Add water or broth, stir, and bring to a low boil. If necessary, add more water to achieve desired consistency. Add beans and corn; stir and cover. Simmer on medium-low heat for 10-15 minutes until heated through and fragrant. Add browned veggie burger crumbles and olives. Simmer 2-3 more minutes, taking care not to heat too long or crumbles will become soggy. Adjust seasonings as desired. Optional garnish: Serve with a sprinkling of cheddar cheese, sliced green onions, and crushed tortilla chips. |
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