Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons chili powder
• 1 14 1/2-ounce can Mexican recipe stewed tomatoes with juices
• 8 ounces frozen veggie crumbles, thawed
• 1 cup canned red kidney beans, rinsed, drained
• 1/4 cup water
• 1/2 cups shredded Mexican-style 4-cheese mix

Instructions

1. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.