- 2 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 (12-oz.) package frozen meatless ground crumbles
- 1 (25-oz.) jar Texas chili starter with red bean and bock beer
How to Make It
Sauté zucchini, squash, and onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender.
Add salt and crumbles; cook 1 minute. Stir in chili starter. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
Note: We tested with Frontera All Natural Texas Chili Starter with Red Bean and Bock Beer.