Ingredients for Yves Veggie Chili
- 1 (8 ounce) package Yves Veggie Cuisine Original Veggie Ground Round
- 2 tablespoons olive oil
- 1 large chopped onion
- 1 diced green bell pepper
- 1 large diced carrot
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can rinsed and drained kidney beans
- Tomato Paste
- Dried Chili
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Dried Basil
- salt and pepper to taste
- 1 (15 ounce) can rinsed and drained black beans
- 1 cup vegetable broth
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Yves Veggie Chili
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 large chopped onion, 1 diced green bell pepper, and 1 large diced carrot.
- Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and slightly browned.
- Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can rinsed and drained kidney beans, 1 (15 ounce) can rinsed and drained black beans, 1 cup vegetable broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Stir in 1 (8 ounce) package of crumbled Yves Veggie Cuisine Original Veggie Ground Round.
- Mix well to incorporate the veggie ground round into the chili.
- Turn off the heat and let the chili stand, covered, for 5 minutes before serving. This allows the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
71g
Fat
5g
Carbs
14g
