Sauté squash, zucchini and onion in a large skillet with olive oil on medium-high heat for 3-4 minutes.
Sprinkle in meatless crumbles and salt. Cook for 1 minute. Add chili starter, bring contents to a boil. Reduce to medium-low heat and simmer for 10 minutes. Stir periodically.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Garden Fresh Veggie Chili
Serves 6
Ingredients:
12 oz meatless crumbles, frozen, ground
2 tablespoons olive oil
1/2 teaspoon salt
2 zucchinis, chopped
25 oz chili starter
1 squash, chopped
Directions:
Sauté squash, zucchini and onion in a large skillet with olive oil on medium-high heat for 3-4 minutes.
Sprinkle in meatless crumbles and salt. Cook for 1 minute. Add chili starter, bring contents to a boil. Reduce to medium-low heat and simmer for 10 minutes. Stir periodically.
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