Vegetarian chili

I wouldn't have found the pictures for my vegetarian chili, if I hadn't pulled out my camera to get some better shots of my hello kitty cupcakes (next up). Thank goodness for the delight of cupcakes!

I try not to eat processed fake meat products, or TVP, too often. But there are dishes every now and then that just need a little something added. I have a couple go-to kinds of vegetarian ground round that I go for, most commonly Yves. I like the flavour and texture in these ones, and also that there do come pre-seasoned for other uses (like chili).

Things that are texture-less are bland and boring to me. Which is why whenever I make things like casseroles, chili, pastas, I always add in a whole bunch of stuff.

In this case, I had the veggie ground round, black beans, and a smattering of vegetables. Sounds delicious already!

As with anything, I always sweat the onions out before adding the rest of my mirepoix. I am a firm believer this is the best way to start cooking. Unless I'm making a paella, in which case you'll want to make a sofrito instead.

After the carrots begin to soften, I tend to throw in the rest of the fresh vegetables (in this case, just some red pepper). When I pop in the beans and ground round is usually when I'll throw in any more vegetables, in frozen or canned state.

Let it simmer for 20-30 minutes. Be sure to add chili spices to how you like them as well. In approximately 30 minutes, you can have a delicious hot meal ready to go!

Vegetarian chili 

1/2 onion, diced
3 celery stalks, diced
2 carrots, diced
1 red pepper, diced
1 box Yves veggie chili ground round
1 can black beans, drained
1 can diced tomatoes
1 can corn kernels, drained
1 tbsp chili powder
1 tbsp cumin
1 tsp smoked paprika
1 tsp coriander
1 tsp hot pepper flakes 

1. Soften onions, celery and carrots for a few minutes over medium heat. Add red pepper and cook a couple more minutes.
2. Add spices. and stir until coated.
3. Add box of Yves ground round, black beans, tomatoes and corn kernels. Let simmer for 20-30 minutes, stirring occasionally.
4. Serve over a bed of rice and garnished with grated cheese.