"You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!"
Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 1|
|Calories from Fat: 113 (67%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 39.7mg||12 %|
|Sodium 554.1mg||19 %|
|Potassium 54.1mg||1 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.7g|
|Protein 9.5g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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