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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

Rated: 4.00 out of 5 stars by 1 member

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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 red pepper over medium heat, just enough to soften.

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 black beans and stir thoroughly.

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 green onion. Enjoy!

Nutritional Facts

Per serving% Daily Value*
Calories 50125%
Fat 11g17%
Cholesterol 26mg9%
Sodium 1,667mg 69%
Carbohydrates 65g25%

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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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