Wednesday, October 29, 2008


1 cup onion
1 tsp olive oil
2 bags Morning Star Farms crumbles
1 Jar pasta sauce
3 cans Bush's chili beans
2 cans light kidney beans
1 large can diced tomatoes (could use fresh, but I got overzealous and used them all in the salad!)

Carol Shelby spice packet

1. Brown onion in olive oil.

2. Add crumbles - warm/brown.

3. Add sauce, use jar to add 1/2 jar of water to pot, add all beans and tomatoes.

4. Mix in Carol Shelby spices - cover and simmer 30 minutes stirring occaisionally.

Serve with shredded cheese, tostito scoops, and sour cream.

1 comment:

Meg said...

Yum! I love that this uses veggie crumbles!