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Easy Vegetarian Chili

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Serves 6-12 | Prep Time 10-12 minutes | Cook Time 20 cooking

Why I Love This Recipe

I've loved chili for as long as I can remember. In an effort to stick by my New Year's resolution to lose weight, I have cut a great deal of meat out of my diet, but I couldn't find vegetarian chili that tasted and felt like chili. I tried making it without hamburger, but it always fell short of the chili experience; without the meat, it felt like eating chunky, spicy pasta sauce.

On a whim I tried the mexican ground round (a meatless soy alternative by Yves Veggie Cuisine). Between the seasoning and texture, it is the perfect alternative to ground beef. I've served it to others who didn't even realize they were eating a vegetarian meal, and it is much gentler on the stomach for those who are sensitive to fats. This is one of my most frequently made dishes simply because you can eat a bowl of it, serve it as burritos, and even get away with using it like salsa on nachos. It freezes and reheats beautifully.

Ingredients You'll Need

1 large can diced tomatos
1 can tomato paste
2 Tsp taco seasoning
1/3 spanish onion
1 large green pepper
1 1/2 cup sliced mushroom
1 pack Mexican Ground Round (Yves Veggie Cuisine)
1 jalapeno (optional)


1. In a medium-large pot, add the tomato paste, taco seasoning and only the juice from the canned tomatoes, and mix it well before adding the tomatos. Cover and warm on low while preparing other vegetables.

2. Finely slice the onion, and chop the pepper and mushrooms into medium chunks. If jalapeno is added, it should be very finely chopped. Add the veggies to the pot once chopped and mix it well together.

3. Add the Ground Round to the pot, directly from the package. Use a fork to loosen, as it will be tightly packed.

4. Cook at medium-high heat for no more than 20 minutes, stirring occassionally. Simmer on low until served or for no longer than 40 minutes, whichever comes first.

5. Either serve in a bowl topped with a bit of shredded cheese (2 to 3 soup scoops per bowl), or on tortillas for burritos (1 to 1½ scoops per large tortilla). Depending on serving style, recipe will yield either 6-8 bowl servings, or 12-14 burritos.

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