Vegetarian Chilli

Before you start, I know it may seem sacrilegous to even suggest making chilli without tender chunks of seared beef.  However, as previously stated, I am on somewhat of a little health kick for the next few weeks and am in need of food that is filling, yet scale friendly.

My usual chilli contains cubed beef (not ground!), tomatoes, onion, garlic, green chillies, black beans and spices.  I have substantially increased the amount of vegetables in this version, which helps to add some filling fibre.  I made this batch on a weeknight to have for lunch for the next couple of days.  It turned out quite nice actually.  Even my carnivore husband will let it pass as a suitable vegetarian alternative ;-)

1 pkg Yves Ground Veggie Round

1 tb olive oil
1 c chopped sweet onion
3 cloves of garlic, minced
1/2 c chopped carrot
1/2 c chopped celery
1/2 c chopped green pepper
1/2 c chopped red pepper
1/4 c frozen corn kernels
1 19 oz. can of seasoned diced tomatoes (I like Hunt's with garlic)
1 c canned black beans (about 1/2 a 19 oz. can)
1 c water
2 tb chilli powder
1 tb garlic powder
1 tb onion powder
1-1/2 tb oregano
2 tsp salt
2 tsp pepper

In a non-stick pan, heat the olive oil over medium-high heat.  When the oil is shimmering, add the onion then lower the heat to medium and lightly saute for about 5 minutes.   Next crumble in the veggie ground round.  When it's all broken up, add the rest of the vegetables, garlic, tomatoes, black beans, spices and the water.  Bring to a simmer, then simmer uncovered for 40 minutes.

Stir occasionally as it tends to stick a little.  You could substitute (almost) any vegetable here.  Taste and adjust seasonings - good time to add a little sriacha if you like a little more kick.  I serve it topped with chopped green onions.

Picture is not the best - smaller camera, at my desk, but you get the idea ;-)

No comments:

Post a Comment