Ultra-easy and fast, but very delicious! I love chili on those cold, wet winter evenings with some cornbread and buttermilk.
1 Can Vegetarian Chili (look for low fat, low sodium)
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes,
2/3 c vegan burger crumbles or rehydrated TVP
1 yellow onion, medium
1 tsp beef-style seasoning
1 tsp cumin
Dice the onions, spray pot with oil lightly, cook onions 5 minutes over medium heat
Drain some of the Chili sauce and pour into saucepan.
Add kidney beans, black beans and tomatoes to the saucepan.
Stir in burger crumbles or TVP and seasonings.
Cover and simmer 5 to 10 minutes.