Veggie Chili

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

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 281 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 1 tablespoon brown sugar
• ½ teaspoon crushed red pepper flakes
• 1 cup chopped celery
• 2 teaspoons ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 1 cup chopped green bell pepper
• 1 ½ tablespoons chili powder
• 1 teaspoon ground coriander
• 1 cup Imagine® Organic Vegetable Broth
• 1 tablespoon Spectrum® Olive Oil Extra Virgin Cold Pressed
• 1 ½ cups chopped red onions
• 1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round
• 1 (796 mL) can diced tomatoes, undrained
• 2 (540 mL) cans Yves Veggie Cuisine® Organic Black Beans, canned
• 1 (398 mL) can tomato sauce
• ¼ cup chopped fresh cilantro (Optional)

Recipe Instructions

Step 1

Heat olive oil in a large, non-stick pot over medium-high heat.

Step 2

Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

Step 3

Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.

Step 4

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.

Step 5

Remove from heat and stir in cilantro (if using). Serve hot.