Vegetarian Chilli

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 clove or 3g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Red peppers

  Sweet, frozen, chopped, unprepared

  1 package (10 oz) or 284g

• Tomatoes

  Red, ripe, cooked

  2 ½ cup or 600g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mexican Veggie Ground Round

  Yves Veggie Cuisine

  2 cup or 333g

• Cheddar cheese

  60g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Lime juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  3 tbsp or 11g

Directions

1. Step 1 Heat the oil in a Dutch oven over medium heat. Add the onion and cook until it’s softened, 5-7 minutes. Add the garlic, chili powder, cumin, oregano, and cayenne, and cook until fragrant, about 1 minute. Step 2 Stir in the zucchini, Yves Mexican Veggie Ground and red pepper; cook until they’re softened, 7-10 minutes. Add the tomatoes, tomato paste, corn, and beans. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Add Cheddar Cheese on top for the last 5 minutes. Season with salt and pepper to taste. Step 3 Serve with Lime Non Fat Greek Yogurt and enjoy!

Similar Foods

• Vegetarian Chili
• Vegetarian Quinoa Chili
• Vegetarian Fajitas
• Vegetarian Philly Cheestake
• Vegetarian Breakfast Burrito
• Vegetarian Bean Curry