8-Vegetable Vegetarian Chili
Last updated 6/12/2012 1:28:50 AM. Recipe ID 64379. Report a problem with this recipe.
Prep Time: 30 minutes
Cooking Time: 25-30 minutes
Makes: 8 servings
2 Tbsp. vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium carrot, diced
2 medium ribs celery, diced
2 garlic cloves, minced
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
1 (340g) pkg. Yves Veggie Ground Round
1 (14 oz.) can diced tomatoes
1 (14 oz.) can crushed tomatoes
1 (19 oz.) can white or red kidney beans, gently rinsed and drained well
3/4 cup vegetable juice, such a V-8
3/4 cup vegetable stock or water
1 to 2 tsp. hot pepper sauce, such as Tabasco
3/4 cup frozen corn kernels
Salt and freshly ground black pepper to taste
2 to 3 green onions, thinly sliced
Place the oil in a large pot set over medium heat. Add the onion, bell pepper, carrot, celery and garlic and
cook 5 minutes. Mix in the remaining ingredients, except green onion. Partially cover and simmer the chili until
thick and bubbly, about 20 to 25 minutes. Sprinkle servings of the chili with green onion.
What to serve alongside:
Serve the chili with tortilla chips or crusty buns for dunking. Or bake, slice and serve this website collection
recipe alongside the chili: Jalapeno and Cheddar Cornbread.
If you do eat meat, you could add one pound of cooked ground beef, drained well and crumbled, to this chili in
place of the veggie ground round. If you like the taste of beer, add some of it to the chili in place of the
stock or water. For a spicy, smoky taste, add two finley chopped chipotle peppers to the chili when mixing in
the canned tomato products.
Per Serving: About 191 calories, 13.5g protein, 4.5g fat (0.4g saturated), 26.7g carbohydrate, 9.1g dietary
fibre, 0mg cholesterol, 603mg sodium. %RDI: 10% calcium, 34% iron, 27% vit A, 48% vit C, 20% folate
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