You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

Ingredients

　　One 12- to 16-ounce package soy “crumbles” (see note, page 151)

　　One 16-ounce jar tomato salsa, mild or medium-hot, as preferred

　　Two 16-ounce cans pinto beans, drained and rinsed

　　1 cup frozen corn kernels, thawed

　　1 teaspoon ground cumin

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nutrition information

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　　The Vegetarian 5-Ingredient Gourmet