1 can (16 ounces) red beans, rinsed and drained 2 cans (8 ounces each) no-salt-added tomato sauce 2 cups water 1 can (14-1/2 ounces) diced tomatoes, undrained 1 package (12 ounces) frozen vegetarian meat crumbles 1 large onion, chopped 1 to 2 tablespoons chili powder 1 tablespoon ground cumin 2 garlic cloves, minced 1 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon cayenne pepper Sour cream and shredded cheddar cheese, optionalDirections
In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired. Yield: 6 servings (2 quarts).Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section. Nutritional Facts 1-1/3 cups equals 201 calories, 3 g fat (trace saturated fat), trace cholesterol, 1,035 mg sodium, 27 g carbohydrate, 9 g fiber, 17 g protein.