Mist a large nonstick skillet with olive oil spray and set it over medium-high heat. Add the crumbles. Cook for 4 to 6 minutes.
Meanwhile, in a small bowl, combine the vinegar, Worcestershire, honey, and hot-pepper sauce. Whisk to blend. Set aside.
Add the onion, bell pepper, tomato sauce, chili sauce, chili powder, and vinegar mixture to the pan. Stir to blend. Bring the mixture to a boil then reduce the heat to simmer. Cook for 20 minutes to thicken.
idea for leftovers-
1 1/2 cups cornmeal
1 tsp salt
1 quart fat-free milk
Preheat oven to 400º. Place sloppy lori mix in lasagna stone. Add 1 can of chili beans, undrained. Combine cornmeal, salt and milk in a 2 quart saucepan. Heat on medium and until thickened, stirring almost continuously. Spread cornmeal over top of meat and beans. Sprinkle with 1/2 cheddar oe mexican blend cheese, if desired. Place in oven and bake for 30-35 minutes, until top is golden.
Originally Submitted
8/15/2010
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