Veggie Chili

Veggie Chili
  • 1 tablespoon Spectrum® Olive Oil Extra Virgin Cold Pressed
  • 1 1/2 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 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro (optional)


  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.

04/13/2018
Veggie Chili, recipe PT15M PT1H 5 455 calories

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