Happy Meatless Monday! We’re making Mediterranean Chili today. I did another vlog, for fun. Also, there are outtakes at the end.
1 Tbsp olive oil
2 zucchini, finely chopped
2 yellow summer squash, finely chopped
1 cup chopped onions
1 pack (12 oz) frozen veggie crumbles
1 pack taco or chili seasoning
2 cans kidney beans rinsed and drained
1 can diced tomatoes
2 c. vegetable broth
1/4 c. red wine vinegar
Heat oil then sautee the zucchini, squash, and onions until soft. Stir in veggie crumbles and seasoning. Add beans, tomatoes, broth, and vinegar. Bring to a boil then reduce heat and simmer for 30 minutes.
Oh, and turns out, after a while, the kids start to like it. This note was made for me by Sammy after this dinner. She’s a sweet kiddo.