Vegetarian Chili
8
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
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 16g, Carbohydrates 46g, Fat 11g, Fibre 10g, Sodium 1410mg.
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.