Mary Jo Baker of Stillwater sent in this recipe for quick vegetarian chili. The recipe came from a friend, who entered it in a chili contest and won — quite a feat considering it's made with Morningstar Farms frozen meat substitute instead of beef.

What you need: 1 can black beans, 1 can pinto beans, 1 medium-size jar mild salsa, 2 cups Morningstar Farms Meat Starters, 1 can (16 ounces) crushed tomatoes, 2 teaspoons chile powder, 1/2 cup frozen corn How to make it: In 3- to 5-quart Dutch oven, combine black beans, pinto beans, salsa, meat substitute, tomatoes, chile powder and frozen corn. Stir. Cover. Bring to a boil. Immediately reduce heat. Cook over low heat until flavors meld. Makes 4 servings.

How do you get dinner on the table fast? We're talking no more than 10 minutes prep time and no store-bought frozen dinners. Send your ideas to Dinner in 10 Minutes, Pioneer Press Food Section, 345 Cedar St., St. Paul, MN 55101. Or e-mail us at eat@pioneerpress.com

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