Adapted from Cooking Light May 2010
Olive Oil Cooking Spray
1/2 cup white onion, chopped
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
2/3 cup soy crumbles
1/2 cup grated carrot
2 tsps chili powder
1 tsp Splenda Blend Brown Sugar
1/2 tsp fresh chopped oregano
1/4 tsp ground chipotle pepper
2 cups canned crushed tomatoes
1 can dark red kidney beans, drained, rinsed, and divided
Spray a skillet generously with olive oil cooking spray. Add onion, garlic, salt, and black pepper. Cook 5 minutes over medium-high heat stirring occasionally.
Add carrot. Cook 2 minutes.
Stir together crushed tomatoes, chili powder, oregano, and chipotle pepper. Stir into carrot and onion mixture. Bring to a boil. Reduce heat to medium. Cook 5 minutes. Stir in soy crumbles. Cook an additional 5 minutes, stirring occasionally.
Mash 1 cup of the beans with a fork. Add mashed beans and remaining whole beans to pan. Cook an additional 5 minutes.
Entire Recipe: 9 points (1/4 of mixture on a sandwich thin 3.25 points)