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.
, finely chopped
1 340-g pkg
textured vegetable protein (TVP)
, such as Yves Veggie Ground Round
Tex-Mex spice blend
, such as Clubhouse
1 796-mL can
1 1/2 cup
, thinly sliced
, and stems
- 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)
- 16 g,
- 46 g,
- 11 g,
- 10 g,
- 1410 mg.
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.