Easy Vegetarian Chili

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Flavourful pasta sauce and salsa are your short cuts to this family-friendly vegetarian chili.

Tags: Intermediate, 30 mins, Entrées, Vegetables, High Fibre, Low Fat
Serves: 8
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 25  minutes
Total: 30  minutes

Additional Information

Ingredients

1 tbsp (15 mL) PC 100% Pure Safflower Oil
1 large onion, chopped
2 tsp (10 mL) chili powder
1 jar (700 mL) PC Pasta Sauce - Fire-Roasted Tomato
1 tub (470 g) PC Fresh Salsa Mild
1 can (540 mL) no name Navy Beans, rinsed and drained
1 pkg (340 g) ground soy (meatless ground round)

Instructions

  1. In large saucepan, heat oil over medium heat. Cook onion and chili powder for 6 to 7 minutes, stirring often, or until onions are tender and translucent. Stir in tomato sauce, salsa and beans. Cook over medium heat for 15 minutes, stirring occasionally.
  2. Stir in ground soy; simmer another 2 to 3 minutes to heat through. Serve over cooked rice or with cornbread, sprinkled with chopped green onions if desired.

Chef's Tips

 

Nutritional Information

Makes 8 servings; Per 1 scant cup (250 mL) serving:
200 calories
fat 4 g
sodium 950 mg
carbohydrate 27 g
fibre 8 g
protein 13 g (7.1 g of soy protein)
Very High in Fibre
Low Fat (19% Calories by fat)
Soy protein