Learn how to make Chili Veggie Crumbles and Corn Casserole, one of Rita's recipes for using less red meat.

Chili Veggie Crumbles and Corn Casserole


  • Vegetable cooking spray
  • 1 lb. frozen veggie soy crumbles
  • ¼ cup salsa
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • 2 cups frozen corn kernels, thawed
  • 1 cup packed chopped collard greens
  • ½ cup low-fat sour cream or plain Greek yogurt
  • ¼ cup shredded 2% sharp cheddar cheese


  1. Preheat oven to 350 degrees.
  2. Coat a 12-inch skillet with cooking spray. Add veggie crumbles, salsa, chili powder and cumin. Stir together and heat for 1 minute or until heated through.
  3. Coat an 8-inch square baking pan with cooking spray. Place corn and collard greens in bottom of pan. Toss to blend.
  4. Spoon veggie-salsa mixture evenly over the vegetables. Cover tightly with foil. Bake 25 minutes or until greens are tender.
  5. Top each serving with 2 tablespoons sour cream or Greek yogurt and 1 tablespoon shredded cheese. Makes 4 servings.