Vegetarian Chilli

1 large onion, chopped
1 ts olive oil
1 jalapeno pepper, diced
1 red bell pepper, cored and diced
1 cup of Morning Star breakfast starters or 1/2 package Gimme Lean (beef style)
2/3 large can whole cherry tomatoes (or stewed chopped fire-roasted tomatoes)
1 can kidney beans, rinsed
2 cloves of garlic, microplaned (grated)
2 tablespoons of chilli powder
1 tablespoon of cumin
1 ts smoked paprika
1 TB chilli flakes
salt, pepper to taste
1/2 cube of vegetarian stock cube (I prefer Rapunzel Vegetable Broth with Sea Salt), dissolved in 1 1/2 cps of hot water
1 ts sugar-free honey

Optional: add pink beans, garbanzo beans, and frozen corn.

Heat oil, and brown the onion. Add jalapeno pepper and veggie meat. Brown slightly. Add red bell pepper, cherry tomatoes, veggie broth and stir the chilli. Add garlic and spices. Simmer for 20 min.

Serve with ff sour cream and ff cheddar cheese.

Makes 6 lunch portions (125 kcal w/o sour cream and ff cheese).