Heat
Vegetable Chili according to package directions. Meanwhile, pit and chop 1 large avocado into small dice, and halve 1 cup of grape tomatoes. Combine in small bowl with 1 tbsp each olive oil and lime juice; sprinkle with salt. To serve, top each serving of chili with 2 tbsp salad topper, along with lime wedges, shredded cheese and seeded, chopped jalapeños.