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Garden Chili

Total Time: 40 mins.
Prep Time: 20 mins.
Cook Time: 20 mins.
Serves: 6 to 8


2 tbsp (30 mL) Spectrum Naturals® Canola Oil
1 large onion, chopped
3/4 cup (175 mL) diced carrot
2 large cloves garlic, minced
5 tsp (25 mL) each: chili powder and oregano
2 tsp (10 mL) ground cumin
2 pkgs (each 311 g) Yves Veggie Cuisine® Garden Ground Round
1 can (5.5 oz/156 mL) tomato paste
1 can (28 oz/796 mL) diced tomatoes, including juice
1 can (14 oz/398 mL) Yves Veggie Cuisine® Organic Pinto, Black or Garbanzo Beans (chick peas)
1-1/2 cups (375 mL) diced zucchini
1 tbsp (15 mL) finely chopped jalapeños (or to taste)
Salt and pepper, to taste
2 tbsp (30 mL) chopped fresh coriander (optional)

Star Product

Original Veggie Ground Round


  1. In a large non-stick skillet, heat oil over medium heat. Add onion and carrot; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, chili powder, oregano and cumin; cook for 1 minute, stirring often.
  2. Stir in ground round breaking up with a spoon. Stir in tomato paste, tomatoes, pinto beans, zucchini and jalapeños. Cover, reduce heat and cook for about 10 minutes. Season with salt and pepper.
  3. Before serving, stir in fresh coriander, if using.


Use chili to make vegetarian nachos.