On Sunday we finally came out of the little cold snap we had been experiencing this May. This guy and his glare tells you how I feel about cold snaps. Dislike.
Beans, Beans the Musical Fruit….
Needless to say when I was grocery shopping this weekend my mind was not on grilling and outdoor dining. It was on comfort food, which is why in the middle of May you are getting a chili recipe. I blogged earlier about vegetarian chili, both are equally tasty but this one is healthier (no re-fried beans and the added bonus of soy protein).
The recipe is from Eat, Shrink and Be Merry, I’ve adapted it to use my favourite beans and a flavoured soy ground round. I only bought the flavoured kind because it was on sale, but I think the extra spices add a little extra kick to the mix.
If by the time you read this you are firing up the grill perhaps you could use this to make a veggie chili dog or as part of veggie nacho dip.
Or you could just file it until fall….
Spicy Veggie Chili
Adapted from Eat, Shrink and Be Merry
1 tbsp olive oil
1 1/2 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped celery
2 tsp minced garlic
1 pkg Yves Meatless Ground Taco Stuffers (also called Tex-Mex Ground Round) 340g
1 1/2 tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
1/2 tsp crushed red pepper flakes
1/4 tsp ground cinnamon
1 can (28 oz) diced tomatoes, undrained
1 can (19oz) black beans, drained and rinsed
1 can (19oz) lentils, drained and rinsed
1 can tomato sauce (14 oz)
1 cup vegetable broth
1/2 tbsp Splenda Brown Sugar**
1/2 tsp salt
1/4 tsp black pepper
Light Sour Cream (for serving)
** if using regular brown sugar use 1 tbsp.
1. 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.
2. Add ground round, chili powder, cumin, oregano, coriander, red pepper flakes, and cinnamon. Mix well and cook for 1 more minute. Add 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 serve with Sour Cream.