1 can low sodium black beans
1 cup low sodium salsa
1 cup veggie crumbles (Morning Star)
2 tsp chili powder
1 tsp ground cumin
- Rinse and drain the black beans.
- In a sauce pan combine the veggie crumbles, salsa, black beans, chili powder and cumin. Cook over medium heat for 5 minutes.
- Cut the avocado and place it in a small bowl. Mash avocado with a fork to a creamy consistency.
- Serve the Chili in a bowl with the avocado as a topping.