Vegetarian Soy Chili

1 tbl canola oil
1/2 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
12 oz soy crumbles
1 14.5-oz can petite cut diced tomatoes
1 15-oz can red kidney beans, drained and rinsed
1 15-oz can corn, drained
1 6-oz can tomato paste
1 tbl chili powder
1 tbl cumin

(Note: you can substitute an additional can of beans for the soy crumbles)

Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent. Add garlic and saute 1 min. Add the rest of the ingredients, reduce heat to low, and simmer 1 hr.

Serve with FF/LF shredded cheddar cheese and FF/LF sour cream or Greek yogurt, if desired.

8 servings