2 tbsp (30 mL) olive oil
1 pkg (340 g) Yves® Veggie Ground Round Original
1 onion, chopped
1 jalapeño pepper, diced
3 cloves garlic, minced
2 tbsp (30 mL) chili powder
1/4 tsp (1 mL) each salt and pepper
1/4 cup (60 mL) tomato paste
1 can (796 mL) diced tomatoes
1 can (398 mL) Yves® Organic Pinto Beans, drained and rinsed
1 can (398 mL) Yves® Organic Kidney Beans, drained and rinsed
1/4 cup (60 mL) barbecue sauce
1 can (398 mL) Yves® Organic Golden Corn, drained and rinsed
1 pkg (400 g) Europe’s Best® Roasted Gourmet Tuscan Inspired Vegetable Blend, thawed and coarsely chopped
2 green onions, sliced
2 pkg (250 g each) Tilda® Ready to Heat - Pure Basmati, heated according to package directions
1. Heat oil in Dutch oven or large saucepan set over medium heat; cook ground round, onion, jalapeño, garlic, chili powder, salt and pepper for about 5 minutes or until ground round starts to brown and vegetables start to soften. Stir in tomato paste; cook for 1 minute.
2. Stir in tomatoes, pinto beans, kidney beans and barbecue sauce. Cover and cook for 10 to 15 minutes or until sauce is slightly thickened. Stir in corn and vegetables; cook for about 5 minutes or until heated through.
3. Heat Tilda Rice according to package directions and serve chilli over top.
4. Sprinkle with green onions.
