- 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)
- 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.
04/13/2018
recipepes.com
Veggie Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
