Hearty Vegetarian Chili

Prep Time: 10 minutes
Total Time: 45 minutes
Makes: 8

Ingredients

  1. 2 tbsp (30 mL) vegetable oil
  2. 2 celery stalks, diced
  3. 1 carrot, diced
  4. 1 green pepper, diced
  5. 1 onion, diced
  6. 2 garlic cloves, minced
  7. 1 pkg (340 g) Yves Veggie Ground Round
  8. 1 tbsp (15 mL) chili powder
  9. 2 tsp (10 mL) each ground cumin and oregano
  10. 1 can (14 fl oz/398 mL) diced tomatoes
  11. 1 can (14 oz/398 mL) crushed tomatoes
  12. 1 can (19 fl oz/540 mL) white or red kidney beans, rinsed and drained
  13. 3/4 cup (175 mL) vegetable juice (such as V-8)
  14. 1 tsp (5 mL) hot pepper sauce (such as Tabasco), or to taste
  15. 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.