Veggie Chili recipe
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Ingredients
- 1 tablespoon Spectrum® Olive Oil Extra Virgin Cold Pressed 1 ½ cups chopped red onions 1 cup chopped green bell pepper 1 cup chopped celery 2 teaspoons minced garlic 1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round 1 ½ tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground coriander ½ teaspoon crushed red pepper flakes ¼ teaspoon ground cinnamon 1 (796 mL) can diced tomatoes, undrained 2 (540 mL) cans Yves Veggie Cuisine® Organic Black Beans, canned 1 (398 mL) can tomato sauce 1 cup Imagine® Organic Vegetable Broth 1 tablespoon brown sugar ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh cilantro
Nutrition Info
- 280.8 caloriescarbohydrate: 42.6 gcholesterol: : -fat: 4.8 gfiber: 11.6 gprotein: 18.5 gsaturatedFat: 0.6 gservingSize: -sodium: 1039.1 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Veggie Chili
Directions
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Heat olive oil in a large, non-stick pot over medium-high heat.
Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes.
Remove from heat and stir in cilantro (if using). Serve hot.