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Veggie Chili

Total Time: 30 mins.
Prep Time: 10 mins.
Cook Time: 20 mins.
Serves: 8


1 tbsp Spectrum® Olive Oil Extra Virgin Cold Pressed
1 1/2 cups Chopped red onions
1 cup Chopped green bell peppers, and chopped celery
2 tsp Minced garlic 12 oz (340 g) Yves Veggie Cuisine®
1 1/2 tbsp Chili powder
2 tsp each Ground cumin and dried oregano
1 tsp Ground coriander
1/2 tsp Crushed red pepper flakes
1/4 tsp Ground cinnamon
1 can (796 ml) Diced tomatoes, undrained
2 cans (540 ml each) Yves Veggie Cuisine black beans®, drained and rinsed
1 can (398 ml) Tomato sauce
1 cup Imagine®Vegetable Broth or Chicken Broth
1 tbsp Brown sugar
1/2 tsp salt
1/4 tsp Freshly ground black pepper
1/4 cup Chopped fresh cilantro (optional)



  1. Heat olive oil in a large, non-stick pot over medium-high heat.
  2. Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
  3. Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
  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.
  5. Remove from heat and stir in cilantro (if using). Serve hot. Tip: When selecting canned beans for this recipe, choose from red kidney beans, black beans, chickpeas, navy beans, cannelloni beans or even lentils.