A plant based chili made tomato soup, meatless meat, beans, onions, and spices.
- Total time:
30 minutes
- Servings:
17
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
1 tbsp. |
|
onion , diced |
11.0 oz. |
2 cup |
|
frozen ground meatless crumbles |
32.0 oz. |
0 |
|
chili powder |
|
0.25 cup |
|
cumin |
|
3 tbsp. |
|
kidney beans , canned, rinsed, drained |
22.0 oz. |
4 cup |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
water |
|
6 cup |
1. Heat a large pot over medium high heat. Add oil. Once hot add onions. Cook for 5 minutes, stirring often.
2. Add meatless crumbles. Stir well to break up any large pieces. Cook for 3-4 minutes, just until browned.
3. Stir in chili powder and cumin. Cook over medium heat for 3 minutes, stirring well to mix with the meatless crumble mixture.
4. Add kidney beans and mix well.
5. Add Campbell’s® Condensed Tomato Soup and water. Mix well and heat to a simmer. Cook for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.
A plant based chili made tomato soup, meatless meat, beans, onions, and spices.
-
Total time:
30 minutes
-
Servings:
17
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
1 tbsp. |
|
onion , diced |
11.0 oz. |
2 cup |
|
frozen ground meatless crumbles |
32.0 oz. |
0 |
|
chili powder |
|
0.25 cup |
|
cumin |
|
3 tbsp. |
|
kidney beans , canned, rinsed, drained |
22.0 oz. |
4 cup |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
280000000016
|
water |
|
6 cup |
1. Heat a large pot over medium high heat. Add oil. Once hot add onions. Cook for 5 minutes, stirring often.
2. Add meatless crumbles. Stir well to break up any large pieces. Cook for 3-4 minutes, just until browned.
3. Stir in chili powder and cumin. Cook over medium heat for 3 minutes, stirring well to mix with the meatless crumble mixture.
4. Add kidney beans and mix well.
5. Add Campbell’s® Condensed Tomato Soup and water. Mix well and heat to a simmer. Cook for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.
