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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.3
  • Total Fat: 7.5 g
  • Cholesterol: 0.6 mg
  • Sodium: 474.6 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 13.3 g
  • Protein: 16.8 g

View full nutritional breakdown of Meatless Crumbles Chili Crunch calories by ingredient
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Meatless Crumbles Chili Crunch

Submitted by: KEEKBEAN


Number of Servings: 6

Ingredients

    1 tbsp olive oil
    1 lb meatless crumbles
    salt
    pepper
    2 tsp chili powder
    1 tsp ground cumin
    1 tsp dried oregano
    pinch ground cinnamon
    1/2 red onion chopped (about 1 cup)
    3 chopped garlic cloves
    2 carrots diced, about 1 cup
    1 can (14 ox) chopped whole tomatoes, with juice
    1/2 chipotle pepper in adobo, seeded and chopped, with about 1/2 tsp adobo sauce
    3 cups water
    1 tbsp cocoa powder
    2 (14-15oz) pinto beans, drained and rinsed
    1/2 cup chopped cilantro
    bittersweet chocolate, grated for serving
    3 scallions, chopped for serving
    1/2 cup nonfat yogurt, for serving
    tortilla chips for garnish

Directions

1. In a large heavy bottomed saucepan, heat the oil over medium heat. Add the meatless crumbles, 1/2 tsp salt, and 1/4 tsp pepper and cook for 2 minutes. Add the chili powder, cumin, oregano, and cinnamon and cook, stirring, 2 minutes.

2. Add the onion, garlic, and 1/2 tsp salt. Cover and cook until the onion is wilted 5 to 7 minutes. If the onion or the spices begin to stick to the pan, add 2 tbsp water and scrape with a wooden spoon to release.

3. Add the carrots, tomatoes, chipotle pepper, water, and cocoa powder. Bring to a simmer, reduce the heat to low, and cook partially covered 15 minutes. Stir in the beans and 1/2 cup of cilantro and cook 10 more minutes.

4. Spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and cumin) Slice thinly and bake in a preheated 400 degree oven for 5-10 minutes until crispy.

5. To serve ladle into bowls and great a tiny amount of chocolate over each. Top with scallions, the remaining cilantro, a spoonful of yogurt, and the tortilla chips.

Number of Servings: 6

Recipe submitted by SparkPeople user KEEKBEAN.






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