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Out-of-this-World Chilli

Recipe Author: Liz Pearson R.D. and Mairlyn Smith H.Ec. Whitecap

Description: There are as many chili recipes out there as there are, wannabe Texans. The original recipe originated in the Lone Star State and had no beans in it at all. It was just a big bowl of cooked meat with spices. I’m sure this recipe would send any Texan worth their weight in beef for a loop – it doesn’t have any meat in it at all. Well, nothing that originated on four legs anyhow. There’s a meaty look to it, but it comes from a soy meat replacement. I’ve been using this in my chili for years and no one has ever figured it out. Don’t be soy challenged. Give it a go.

Ingredients

• 2 Tbsp + 2 tsp (40 mL) extra virgin olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 red pepper, diced
• 3 cloves garlic, minced
• one 19-oz (540 mL) can black beans, drained and rinsed
• one 19-oz (540 mL) can kidney beans, drained and rinsed
• one 28-oz (796 mL) can diced tomatoes
• 2 Tbsp (30 mL) tomato paste
• 1/4 cup (60 mL) salsa, mild, medium, or hot
• 2 Tbsp + 1 tsp (35 mL) chili powder
• 1 tsp (5 mL) each dried oregano & cumin - each
• 1 tsp (5 mL) dried basil
• one 12-oz (340-g) package Yves Veggie Ground Round

Preparations

• Heat a large pot over medium heat. Add the oil and onion. Saute for 3 minutes or until the onion is translucent.
• Add the carrots, red pepper, and garlic. Saute for 2 minutes.
• Add the black beans. kidney beans, tomatoes, tomato paste, salsa, chili powder, cumin. oregano and basil. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until the carrots are cooked.
• Add the package of Yves Veggie Ground Round and heat through. Serve.

Notes