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
Pinch sugar
Salt and freshly ground black pepper to taste
2 to 3 green onions, thinly sliced

Method:

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.

Options:

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.

Nutrition:

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