1 large yellow onion (diced)
1 tsp. minced garlic
1 pkg. Taco seasoning (I use Taco Bell)
1 tsp. cumin
1/2 tsp. ground pepper
1/4 tsp. salt
1 Tsp. chili powder
3 (15 oz.) can black beans (I use Bush's seasoned black beans) drained & rinsed
2 (14.5 oz.) cans of petite diced tomatoes (I use Del Monte diced zesty chili style)
1 (14 oz.) can low-sodium, fat-free chicken broth (or veggie substitute)
Heat extra virgin olive oil in a large skillet. Put in whole bag of frozen veggie crumbles, diced onion, and minced garlic in the skillet and saute until brown (6-10 minutes). Add in next 5 ingredients and saute for 1 minute. Stir in drained black beans, tomatoes, and chicken broth. Bring to a boil, reduce heat, and simmer on low heat for 10-15 minutes or until the liquid has evaporated enough to your liking. Stir frequently.
Serve with your favorite toppings. I use light sour cream, low-fat shredded Mexican cheese, and corn chips or Baked Tostitos Scoops.