Habanero Chile Chili (Vegetarian)

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Ingredients

  • 1 1/2 tablespoons cooking oil

  • 1 package Yves Meatless Ground Round Original (or other vegetarian ground meat alternative)

  • 1 cup chopped onion

  • 1 cup chopped red and/or green bell pepper

  • 2 cloves garlic, minced

  • 1 16-ounce can kidney beans with liquid

  • 2 cups chopped tomatoes

  • 1 16-ounce can low-sodium tomato sauce

  • 1 cup vegetable broth

  • 2  6.5-ounce packages blackeyed peas, cooked according to package directions and drained

  • 1 to 2 Fresh Habanero Chiles, seeded and finely chopped

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon packed brown sugar

  • 1 teaspoon vegan Worcestershire sauce

  • 1 bay leaf

  • 1 cup low-sodium niblet corn

  • Salt to taste

Cooking Steps

  1. 1

    In non-stick pan, heat half of oil. Brown meat alternative according to package directions. Set aside.

  2. 2

    In large Dutch oven or stockpot, add remaining oil. Sauté onion, bell pepper, and garlic 3 minutes. Stir in cooked meat, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire sauce, and bay leaf.

  3. 3

    Bring mixture to boiling; reduce heat. Simmer, partially covered, 35 to 45 minutes or until vegetables are tender.

  4. 4

    Stir in corn and salt to taste. Cook 5 minutes more. Remove bay leaf.

  5. 5

    Serve in bowls topped with shredded cheese. Pass warm tortillas.

Where to Buy Frieda’s

Where to Buy Frieda’s