Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Yves Veggie Chili

Ingredients

  • 1 tbsp (15 mL) Extra Virgin Cold Pressed Olive Oil
  • 1 1/2 cups (375 mL) red onions, chopped
  • 1 cup (250 mL) chopped green peppers and chopped celery
  • 2 tsp (10 mL) garlic, minced
  • 12 oz (340 g) Yves Veggie Cuisine
  • 1 1/2 tbsp Chili powder
  • 2 tsp (10 mL) each ground cumin and dried oregano
  • 1 tsp (5 mL) Ground coriander
  • 1/2 tsp (2 mL) 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 (250 mL) vegetable broth or chicken broth
  • 1 tbsp (15 mL) brown sugar
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup (50 mL) chopped fresh cilantro

Directions

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

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

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

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.

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.

 

 

Back to Fresh Solutions

Related Recipes

Yves Veggie Chili

Ingredients

  • 1 tbsp (15 mL) Extra Virgin Cold Pressed Olive Oil
  • 1 1/2 cups (375 mL) red onions, chopped
  • 1 cup (250 mL) chopped green peppers and chopped celery
  • 2 tsp (10 mL) garlic, minced
  • 12 oz (340 g) Yves Veggie Cuisine
  • 1 1/2 tbsp Chili powder
  • 2 tsp (10 mL) each ground cumin and dried oregano
  • 1 tsp (5 mL) Ground coriander
  • 1/2 tsp (2 mL) 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 (250 mL) vegetable broth or chicken broth
  • 1 tbsp (15 mL) brown sugar
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup (50 mL) chopped fresh cilantro

Directions

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

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

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

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.

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.