1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (6-ounce) can tomato paste
1 teaspoon dried oregano
1 bay leaf
1/2 cup sliced green onions
1 (2.5-ounce) can sliced black olives, drained
1 cup (4 ounces) preshredded reduced-fat Cheddar cheese
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.
Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.