Hearty Vegetarian Chili

8
Easy
Dinner

Characteristics

Vegetarian Dairy Free High Fibre Without peanuts Without nuts Low in Saturated Fat

Nutritional Facts Per Serving

190
Calories
14 g
Protein
27 g
Carbs
9 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 190
  • Lipides 4.5 g
    • Saturated fat  0.4 g
  • Sodium  600 mg
  • Carbs 27 g
    • fiber  9 g
  • Protein 14 g

Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 green pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 pkg (340 g) Yves Veggie Ground Round
  • 1 tbsp (15 mL) chili powder
  • 2 tsp (10 mL) each ground cumin and oregano
  • 1 can (14 fl oz/398 mL) diced tomatoes
  • 1 can (14 oz/398 mL) crushed tomatoes
  • 1 can (19 fl oz/540 mL) white or red kidney beans, rinsed and drained
  • 3/4 cup (175 mL) vegetable juice (such as V-8)
  • 1 tsp (5 mL) hot pepper sauce (such as Tabasco), or to taste
  • 3/4 cup (175 mL) frozen corn

Method

  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.
  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.

Tip: 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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