Veggie Mole Chili

• 12 oz package frozen veggie crumbles 
• ~1/2 cup Mole sauce (allergy warning: might have peanut products)
• onions-I got red onions and mixed peppers pre-cut, they are about 3/4 cup each
• peppers-see above
• 1 can chili ready tomatoes
• 1 can tomatoes with peppers
• 1 can black beans
• 1 can chili beans in chili gravy
• 1 quart broth
• chili powder and your favorite chili flavorings, OR 1 package chili mix

Heat crumbles in mole sauce. Set aside. 

Cook peppers and onions-save some back for garnish, if you want. 

Add beans, cook some more.

Add Mole crumbles, cook some more.

Add tomatoes and broth-you might not need all the broth, make it as thick as you like.

Add chili and/or other seasonings.

Heat to boil, reduce heat to medium, cook as long as it takes to make a package of refrigerator cinnamon rolls, or 25-30 minutes.

Monday-Easy Vegetarian Goulash

My idea of Goulash is pasta, meat, and beans. That's how we made it at home. With chili powder as a garnish, and sometimes cheese as an add-in. Feeling a bit comfort food-needy, and it being Monday, so it needs to be easy, this is what I came up with:

Monday-Easy Vegetarian Goulash

• 1 can vegetarian chili with beans
• 1 can black beans, drained (and rinsed, if you like)
• 1 can tomatoes with garlic (or whatever you like)
• whatever noodles you have on hand

Cook and drain the noodles, if necessary. Add cans to noodles, heat through. Add whatever else your favorite bits might be: black olives, mushrooms, grape tomatoes, onion, garlic, always garlic. 

Enjoy!