Hearty Vegetarian Chili



  1. 3 tbsp extra virgin olive oil
  2. 1 onion, chopped
  3. 2 cloves of garlic, minced
  4. 1 jalapeno pepper, finely chopped
  5. cilantro leaves, finely chopped
  6. 1.5 orange or yellow peppers, chopped
  7. ½ zucchini, chopped
  8. 2 tbsp salsa
  9. 1 can diced tomatoes
  10. 1 can red kidney beans
  11. 1 can pinto beans
  12. 1 can of whole kernel corn
  13. 2 tbsp lime juice, lime zest
  14. 4 tbsp chili powder
  15. 2 tsp curry powder
  16. 1 tsp garlic powder
  17. 1 tsp basil
  18. 1 tsp oregano
  19. paprika and cayenne pepper, a dash each
  20. 1 tsp red pepper flakes
  21. 1 (340-g) package Yves Veggie Ground Round


  1. In a large pot over medium heat, add the olive oil, garlic and onion and sauté for 3-4 minutes, until the onion is translucent.
  2. Add the jalapeno, orange and yellow pepper, and zucchini, and continue to cook for 3 minutes or so.
  3. Add the salsa and all of the spices.  Add 1 tbsp of lime juice and a bit of zest.  Add the diced tomatoes, kidney beans, pinto beans, and corn, and stir.  Bring this mixture to a boil.
  4. Add the package of Yves Veggie Ground Round, and stir well.
  5. Reduce heat, and add the remaining tablespoon of lime juice and more zest.  Cover and let simmer for 20 minutes, or until the chili has the desired consistency and taste.  You may add a splash of water to the pot at any point if the chili is a bit too thick.
  6. (Optional) Grate a bit of low-fat or vegan cheese on top and let melt.

Voilà!  You can serve with nachos, crackers, potatoes, rice, or simply enjoy the chili on its own.  It’s a wonderfully filling, zesty and hearty herbivore treat (and environmentally conscious to boot!).


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