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 calories
carbohydrate: 42.6 g
cholesterol: : -
fat: 4.8 g
fiber: 11.6 g
protein: 18.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1039.1 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large, non-stick pot over medium-high heat.

  2. Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

  3. Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.

  4. 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.

  5. Remove from heat and stir in cilantro (if using). Serve hot.

Recipe Yield

8 servings

Recipe Note

Black bean veggie chili, richly spiced, can be ready for dinner or game day in only 30 minutes.

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