Tasty Recipes Veggie Chili

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Veggie Chili

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

Ingredients :

• 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)

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

• 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.

Notes :

• When selecting canned beans for this recipe, choose from red kidney beans, black beans, chickpeas, navy beans, cannelloni beans or even lentils.

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