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Vegetarian Chili
Date added: January 24, 2008
Wouldn't even know it's Vegetarian.
This aromatic, perfectly spiced quick 'n' easy' dish is sure to be a hit.
- Servings: 6 change
- Calories per serving: 501
- Prep time: 25
- Cook time: 30
Ingredients
- 390 gram Yves Veggie Ground Round
- 3 celery stalks chopped
- 1 cup onions, raw chopped
- 1 cup red bell pepper diced
- 1/4 cup wine, red
- 1/2 tsp tabasco sauce
- 2 tbsp chili powder
- .15 tsp red chili pepper flakes
- 10 ounce soup, tomato, cnd, cond
- 14 ounce baked beans
- 19 ounce kidney beans
- 19 ounce black beans, canned
- 1/5 kilogram cheese, cheddar shredded
Recipe Method
1- In large pot, saute onion, celery and
2- Add package of Yves Veggie Ground Round and red wine and stir occasionally for
3-5 minutes.
3- Add tomato soup, baked beans, kidney beans and
4- Add chili powder, pepper flakes, tobasco/hot sauce and stir again until blended. Cover and turn to low and let simmer for 30-45 minutes.
Serve into bowl and top with a dollop of low fat sour cream, shredded cheddar cheese and sprinkle chopped
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 501 | 25% |
| Fat 11g | 17% |
| Cholesterol 26mg | 9% |
| Sodium 1,667mg | 69% |
| Carbohydrates 65g | 25% |
Recipe submitted by
Christine Pettersen - Ask a question
Christine has published four recipes, rated on average 4.67 out of 5 by three other members.
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