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.
Vegetarian Chili
By Chatelaine2
PREP TIME
15 min
TOTAL TIME
35 min
Serves
4
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.
FILED UNDER: plant-based stovetop Vegetarian
