- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 2 tbsp
- vegetable oil
- 30 mL
- 2
- celery stalks, diced
- 1
- carrot, diced
- 1
- green pepper, diced
- 1
- onion, diced
- 2
- garlic cloves, minced
- 1 pkg
- Yves Veggie Ground Round
- 340 g
- 1 tbsp
- chili powder
- 15 mL
- 2 tsp
- ground cumin and oregano
- 1 0 mL
- 1 can
- diced tomatoes
- 14 fl oz/398 mL
- 1 can
- crushed tomatoes
- 14 oz/398 mL
- 1 can
- white or red kidney beans, rinsed and drained
- 19 fl oz/540 mL
- 3/4 cup
- vegetable juice (such as V-8)
- 175 mL
- 1 tsp
- hot pepper sauce (such as Tabasco), or to taste
- 5 mL
- 3/4 cup
- frozen corn
- 175 mL
Method
- Step 1
- Add 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.
- Step 2
- Partially cover and simmer until chili thickens, about 25 min. Season with salt and pepper. Garnish bowls of chili with green onion to serve.
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