Scott's Recipe Pages

Vegetarian Chili

• 2 Tbsp olive oil
• 2-4 cloves garlic, sliced
• 1 onion, chopped
• 1 pkg Yves Veggie Cuisine® Veggie Ground Round, mexican flavour*
• 1 jar (700 ml) (24 oz?)of pasta sauce (I use President's Choice® Portabello mushroom, usually)
• 1 to 1-1/2 cups vegetable broth
• 1 can (5 oz) tomato paste
• 1 can (19 oz) kidney beans
• 1 can (19 oz) black beans
• 1 green pepper, chopped
• 1 red pepper, chopped (colour optional)
• 1 can (14 oz) kernel corn (helps you digest the beans better)

In the BIG POT, heat up the oil, onions, and garlic.

When they are nicely sautéed, add the ground round. Stir constantly.

When nicely browned, put everything else in. Stir much. Cook. Eat.

It's very good with toast

*Yes, we're vegetarians. You can substitute one pound of ground beef here (or one original flavour Yves Veggie Cuisine ® Veggie Ground Round), but you'll need to add some spicy! Chili powder (1 tsp should be good), maybe a dash of cayenne. Hot red pepper sauce (like Tabasco™ or Frank's Red Hot®) if you feel adventurous!

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