Print Recipe
Vegetarian Chili Yum
Vegetarian Chili
Course soups stews
Cuisine mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 package Veggie Ground Round
  • 1 Onion – large
  • 1 pepper Green
  • 1 Red pepper
  • 2 – 3 Garlic – chopped
  • 1/2 cup Tomato paste
  • 15 oz tomatoes . canned Chopped
  • 2 15 oz Red Kidney beans . canned
  • 2 – 3 chipotle chilies (depending on taste) Canned
  • 1 tsp Basil Dried
  • 1 tsp Cumin powder
  • 3 Bay leaves
  • 2 cups Vegetable broth
  • to taste Salt Pepper Cayenne pepper , &
Course soups stews
Cuisine mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 package Veggie Ground Round
  • 1 Onion – large
  • 1 pepper Green
  • 1 Red pepper
  • 2 – 3 Garlic – chopped
  • 1/2 cup Tomato paste
  • 15 oz tomatoes . canned Chopped
  • 2 15 oz Red Kidney beans . canned
  • 2 – 3 chipotle chilies (depending on taste) Canned
  • 1 tsp Basil Dried
  • 1 tsp Cumin powder
  • 3 Bay leaves
  • 2 cups Vegetable broth
  • to taste Salt Pepper Cayenne pepper , &
Vegetarian Chili
Instructions
  1. Heat 2 tbsp olive oil in a large saucepan, sauté onions and peppers till soft but not overcooked. Add garlic and cook for 2 minutes.
  2. Add veggie ground round and sauté for 5 minutes.
  3. Add the spices, tomatoes, broth and simmer for about 45-60 minutes, stirring occasionally.
  4. Add the beans (you can use any variety of beans), salt, cayenne pepper and cook for another 10 minutes. Check the seasoning, remove bay leaves, garnish with green onions and serve warm.
  5. I served our chili with brown rice with sautéed onions and mushroom and a dollop of sour cream.
Recipe Notes

Serve with white rice, Spanish rice, baked potatoes or nachos. It stays good refrigerated and also frozen (don’t add the beans if you want to freeze, just thaw and add in the beans when serving). Very versatile recipe, you can play around with the veggies, add mushrooms, zucchini, yellow squash etc.

Share this Recipe
Powered by WP Ultimate Recipe