Vegetarian Chili

2

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Vegetarian Chili

Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.

Ready in 35 minutes, this recipe delivers all the things you're looking for in a warming bowl of chili: it's filling, saucy and spicy.


Ingredients

  • 1 tbsp canola oil
  • 1 onion , finely chopped
  • 1 340-g pkg textured vegetable protein (TVP) , such as Yves Veggie Ground Round
  • 2 tbsp Tex-Mex spice blend , such as Clubhouse
  • 1 796-mL can stewed tomatoes
  • 1 1/2 cup frozen corn kernels
  • 1 cup vegetable broth
  • 1 cup shredded Monterey Jack , optional
  • 1 avocado , thinly sliced
  • 3/4 cup chopped cilantro leaves , and stems
  • tortilla chips , optional
  • sour cream , optional

Instructions

  • Heat a large pot over medium-high. Add oil, then onion and green pepper. Cook, stirring often, until onion softens, 3 to 4 min. Add vegetable protein and use a wooden spoon to crumble into smaller pieces. Sprinkle with seasoning blend. Cook, stirring, 1 min.
  • Add tomatoes and their juice, breaking tomatoes into bite-sized chunks. Add corn and broth. Cook, stirring occasion- ally, until liquid is slightly thickened, about 10 min.
  • Divide chili among bowls. Top with cheese, avocado and cilantro. Serve with tortilla chips and sour cream.

Nutrition (per serving)

  • Calories
  • 310,
  • Protein
  • 16 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 11 g,
  • Fibre
  • 10 g,
  • Sodium
  • 1410 mg.

Ingredient Tip

Veggie ground (or veggie crumble) is made predominantly of soy protein with various flavourings added. At 9 grams of protein per 1/3 cup serving, it can be used anywhere you’d normally use ground beef.