Spicy Meatless Chili

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons chili powder
• 1 14 1/2-ounce can Mexican recipe stewed tomatoes with juices
• 8 ounces frozen veggie crumbles, thawed
• 1 cup canned red kidney beans, rinsed, drained
• 1/4 cup water
• 1/2 cups shredded Mexican-style 4-cheese mix

1. Heat oil in heavy large skillet over medium-high heat.
2. Add onion and saute until tender, about 5 minutes.
3. Add chili powder; stir 1 minute.
4. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water.
5. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes.
6. Season to taste with salt and pepper.
7. Divide chili between 2 soup bowls; top with cheese and serve.

olive oil, onion, chili powder, recipe stewed tomatoes, veggie crumbles, kidney beans, water

Taken from www.epicurious.com/recipes/food/views/spicy-meatless-chili-104336 (may not work)