As I was debating what to cook for dinner tonight, I looked through my fridge and pantry and realized, I had all the makings of my famous “Chili Not Carne”. Well, it’s actually not famous. And if I was actually speaking Spanish, it would be called “Chili Sin Carne,” I guess. Well, I’m embracing alternate grammar today, I’m speaking Spanglish. Chili Not Carne, it is. Here are all of the ingredients:
Beware of the fiery Habernero!
After a few easy steps…
I served mine over brown rice with a dollop of sour cream.
Chili Not Carne
- 1/2 bag of MorningStar farms Veggie Crumblers.
- 2 cups of marinara sauce/spaghetti sauce (I used homemade, but canned would work)
- 1- 15 oz can diced tomatoes ( I used the can specifically for chili)
- 1 onion diced
- 1 clove garlic diced
- 1-15 oz can black beans
- 1 cup fresh/canned/frozen corn kernels
- 1/2 habernero pepper (can be omitted)
- 1 teaspoon each Greek Seasoning, Cumin, Chili Powder, Smoked Paprika
Brown onions and garlic in a little EVOO or cooking spray. Add MorningStar Crumblers saute. Add Marinara. Drain and rinse black beans, add. Add corn. Add the remaining ingredients. Add love 😉