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Vegetarian Chili

Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

4 servings

Equipment:

Cutting board

Knife

Measuring cups

Measuring spoons

Wooden spoon

Can opener

Large pot

chili nutrition

Ingredients:

  • 1 each Onion, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp (15 mL) Vegetable oil
  • 1 can (540 mL) Bean medley, canned, rinsed
  • 1 can (796 mL) Diced canned tomatoes, with juices
  • 1 cup (250 mL) Corn, frozen
  • 1 each Lime, juiced
  • 2 tbsp (30 mL) Chili powder
  • 1 each Jalapeño pepper, seeded, diced (optional)
  • 2 tsp (10 mL) Paprika powder
  • 1 tsp (5 mL) Salt
  • 2 cups (500 mL) Tomato juice
  • 1 ½ cups (375 mL) Textured vegetable protein
  • 4 pieces Green onion, chopped

Method:

  1. In a large pot, sauté the onions and garlic in vegetable oil until translucent.
  2. Add beans, tomatoes, corn, lime juice, chili powder, jalapeño, paprika, salt and tomato juice. Mix thoroughly.
  3. Cover pot and bring to a boil. Stir and reduce heat to a simmer.
  4. Simmer while covered for about 20 minutes
  5. Stir in textured vegetable protein and allow to cook for 3 – 5 more minutes. Season to taste. An additional ½ cup (125 mL) of water can be added if chili is too thick.
  6. Stir in green onion. Season to taste.