Adapted from recipe found on The Cookie Rookie
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 tbsp olive oil
- 1 pkg vegi crumbles *
- 1 pkg taco seasoning
- 3 garlic cloves minced
- 1/2 red onion diced
- 1 4oz can Old El Paso green Chilis undrained
- 4 1/2 vegi broth
- 2 15oz black beans drained and rinsed
- 1 15oz navy bean drained and rinsed
- 1 14oz diced tomato
- 1 16oz crushed tomatoes
- 1/4 c ketchup
Garnish
Ingredients
Garnish
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Instructions
- Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook. About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir. Ready to serve and top with your garnishes.
Recipe Notes
*For the vegi crumbles I used the Smart Ground MexicanÂ
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.