Vegan Chili

Name: Vegan Chili Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 1 Package Yves Veggie Ground Round (Orginial or Mexican); 1 can of beans in tomato sauce; 1 can chickpeas drained; 1 can red kidney beans drained; 2 Tbsp Basil; 1 Tbsp Oregano; 3 Tbsp of Chili Powder OR 1 Pkg of Chili Mix; 1/2 Cup Tomato Paste; 1 Red Pepper Diced; 3-4 Cups Diced Tomatos (NOT Drained); 1 Whole Eggplant (Skinned and cubed); 1.5 Tbsp (or more) Garlic; 1 Small onion peeled and diced

(2)

Minutes to Prepare: 25
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 Package Yves Veggie Ground Round (Orginial or Mexican)1 can of beans in tomato sauce1 can chickpeas drained1 can red kidney beans drained2 Tbsp Basil1 Tbsp Oregano 3 Tbsp of Chili Powder OR 1 Pkg of Chili Mix1/2 Cup Tomato Paste1 Red Pepper Diced3-4 Cups Diced Tomatos (NOT Drained)1 Whole Eggplant (Skinned and cubed)1.5 Tbsp (or more) Garlic1 Small onion peeled and diced

Directions

In a med-large pot add olive oil and stir in onionsand garlic until cooked down

Add vegan soy ground beef substitute and cook until brown

Remove from Heat

Add all beans, chick peas, carrots, egg plant, diced tomatoes in tomato sauce (Don't add the tomato paste yet)

Fill the pot with water leaving 2-3 inches at the top
place on burner and bring to a boil for 20-30 minutes stirring frequently

Add salt & pepper and chili powder to taste. You may need less or more depending on your own personal taste.

Turn down heat to 2 and let simmer for 1 hour stirring occasionally.

At the end of the 1 hour stir in can of tomato paste as a thickening agent.

Let simmer for 10 more minutes

Serve with corn bread or something similar

Number of Servings: 8

Recipe submitted by SparkPeople user VIRGINIADVINE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving