Yvesveggiechili Recipes

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YVES VEGGIE CHILI



Yves Veggie Chili image

Make and share this Yves Veggie Chili recipe from Food.com.

Provided by ammo2932

Categories     Soy/Tofu

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 package yves veggie cuisine vegetarian ground beef
2 tablespoons oil (canola, olive or sunflower)
1 large onion, diced
1 red bell peppers or 1 green bell pepper, diced
1 large carrot, diced
3 (14 fluid ounce) cans diced tomatoes
2 (19 fluid ounce) cans red kidney beans, drained
2 tablespoons tomato paste
1 tablespoon crushed dried chili
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon dried oregano
1 tablespoon dried basil
salt and pepper, to taste

Steps:

  • Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
  • Sauté for 6-8 minutes, stirring occasionally until partially cooked.
  • Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
  • Mix well.
  • Bring to a boil and reduce heat to low.
  • Cook 1 hour.
  • Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
  • Mix well.
  • Turn off heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 262.5, Fat 8.2, SaturatedFat 1.1, Sodium 830.1, Carbohydrate 44.1, Fiber 11.6, Sugar 17.9, Protein 8.8

VEGGIE CHILI



Veggie Chili image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 15 servings

Number Of Ingredients 19

1/2 cup olive oil
3 tablespoons whole cumin seeds
1 tablespoon crushed red pepper
1 teaspoon whole fennel seeds
3 pounds carrots, chopped
4 medium zucchini, chopped
3 large onions, chopped
1 large bunch broccoli (or 2 smaller ones), chopped
1 bunch celery, chopped
1 gallon chopped tomatoes packed in juice
3/4 cup chili powder
1/2 cup all-purpose seasoning, such as Spike
1/2 cup onion powder
1/3 cup dried basil
1/3 cup garlic powder
1/3 cup dried oregano
2 teaspoons ground black pepper
4 cups textured vegetable protein, soaked in hot water to reconstitute, then rinsed and drained
6 cups canned kidney beans, rinsed and drained

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes. Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes. Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine. Stir in the textured vegetable protein, then the beans. Simmer for 10 to 15 minutes. Taste and adjust seasoning if need. Serve hot.

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