I am without a doubt a meat lover. I could eat it all day, every day! But sometimes to help your wallet and your waist line it’s a good idea to choose a meat free alternative.
That’s where my vegetarian chili comes in. Packed with protein from soy and red beans and a whole lot of veggies, it is sure to keep your tummy (and bank account!) nicely full.
And there are so many ways to enjoy it! Try serving it over quinoa one night, in a tortilla or taco shell for a more mexican flare, or for a low carb option use it as a filling for a raw cabbage roll or lettuce wrap. The best news is this chili is even better after it has sat for a day!
Vegetarian chili recipe
1 package Yves ground meat (or as a gluten free option choose medium texture tofu crumbled*)
1 can red beans
1 can tomato sauce
3 cups sauteed veggies (i sauteed mushrooms, zucchini, carrots and onion but you can choose your favourites)
3 cloved garlic diced
salt and pepper to taste
*most of the yves ground meat comes flavoured, so if using tofu adjust seasoning to suit your preferences)
directions:
1. Sautee vegetables to begin
2. Add to a pot with tomato sauce and seasoning and bring to a boil
3. reduce to a simmer and allow flavours to meld together for 15 minutes
4. Add meat, remove from heat, stir and enjoy!
