So I made another must try this week- one pot vegetarian chili! The nice thing about chili is that it’s super filing, you can throw in pretty much whatever you want and then top it later with more of anything you’d like. The version I made was a vegetarian one, but the veggie ground “beef” can always be swapped out for ground beef, chicken or turkey
- 1 can of black beans
- 1 can of white kidney beans (you can also use red, or even both)
- 5 medium carrots- cut into bit size pieces
- 5 celery stalks- cut into bit size pieces
- 1 medium onion finely diced
- 3 cloves of minced garlic
- 1 can of diced tomatoes
- 1 can of corn
- 1 pack of Yves Veggie Ground Round
- Garlic powder, onion salt, salt and pepper to taste
- 1 pack of taco seasoning
- Grated cheese
- Avocado slices
- Jalapeno slices (I prefer pickeled Jalapeno as a topping)
- Salsa or hot sauce
In a large pot saute your onions and garlic in some olive oil until translucent. Add in the carrots and celery- cook until softened but so that the veggies still have a bit of bite. Rinse off your beans and then add them into the pot. Add salt, pepper, garlic powder and onion salt to the veggies and cook for 10-12 minutes.
Now add in your ground “meat” and diced tomatoes. Add in half of the taco seasoning, and let your chili simmer on medium-low heat for another 10-12 minutes. After 12 minutes taste your chili and either add in the remainder of the taco seasoning or more of the other spices (this is a taste preference and will vary person to person). Keep cooking your chili on low heat for another 12 minutes or so, or until your veggies are tender. In the last 5 minutes of cook time, add in your corn.
Et Voila! Chili!