Hearty Vegetarian Chili
Prep Time
Serves
Cooking Mode
2 tbsp vegetable oil
2 celery stalks, diced
1 carrot, diced
1 green pepper, diced
1 onion, diced
2 garlic cloves, minced
1 pkg Yves Veggie Ground Round
1 tbsp chili powder
2 tsp ground cumin and oregano
1 can diced tomatoes
1 can crushed tomatoes
1 can white or red kidney beans, rinsed and drained
¾ cup vegetable juice (such as V-8)
1 tsp hot pepper sauce (such as Tabasco), or to taste
¾ cup frozen corn
2 tbsp vegetable oil
2 celery stalks, diced
1 carrot, diced
1 green pepper, diced
1 onion, diced
2 garlic cloves, minced
1 pkg Yves Veggie Ground Round
1 tbsp chili powder
2 tsp ground cumin and oregano
1 can diced tomatoes
1 can crushed tomatoes
1 can white or red kidney beans, rinsed and drained
¾ cup vegetable juice (such as V-8)
1 tsp hot pepper sauce (such as Tabasco), or to taste
¾ cup frozen corn
Directions
1Add oil to large saucepan set on medium heat. Stir in celery, carrot, green pepper, onion and garlic; cook 5 min. Mix in veggie ground round, chili powder, cumin and oregano; cook 2 min. Stir in cans of diced and crushed tomatoes, kidney beans, vegetable juice, hot pepper sauce, corn and 3/4 cup (175 mL) water.
2Partially cover and simmer until chili thickens, about 25 min. Season with salt and pepper. Garnish bowls of chili with green onion to serve.
Tips
1
For meat variation, cook 1 lb (500 g) ground beef or chicken and crumble into chili in place of veggie ground round.
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Personal Note
Personal Note