- 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.
Tips
For meat variation, cook 1 lb (500 g) ground beef or chicken and crumble into chili in place of veggie ground round.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
