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Veggie Chili

"Black bean veggie chili, richly spiced, can be ready for dinner or game day in only 30 minutes."
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30 m servings 281 cals
Original recipe yields 8 servings

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  • Prep

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  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.

Nutrition Facts

Per Serving: 281 calories; 4.8 g fat; 42.6 g carbohydrates; 18.5 g protein; 0 mg cholesterol; 1039 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious, healthy and easy. No green pepper so I used a small zucchini. Also threw in a cup of frozen corn because I mean this is Chili! Didn't have the Mexican ground round so I used the Ital...