The Best Vegetarian Chili You’ll Ever Taste

I use Yves Meatless Ground as my meat substitute for this chili.  Cilantro is my secret ingredient that just makes this taste amazing! Here's an easy take to work lunch for the week, I've already pre-filled my tupperware containers so I can just grab and go in the morning. You can also add butternut squash to this recipe for a fall flavor.

Yves meatless ground
½ teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch ground cinnamon
½ onion, chopped 
3 cloves garlic, chopped
2 carrots, diced ½ inch
1 14-ounce can chopped whole tomatoes, with juice
½ chipotle pepper in adobo, seeded and chopped, with about ½ teaspoon adobo sauce

1–15-ounce can of pinto beans, drained and rinsed
½ cup chopped cilantro
nonfat organic yogurt, for serving (optional)
black pepper


1. In a large pot, heat the oil over medium heat. Add the onion and garlic. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.

2. Add the Yves meatless ground and 1/4 teaspoon pepper, and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano and cinnamon, and cook, stirring, 3 minutes.

3. Add the carrots, tomatoes, and chipotle pepper.

4. Bring to a simmer; reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro, and cook 15 more minutes.

5. To serve, ladle into soup bowls. Top with  cilantro and a spoonful of yogurt. 

Nutritional Analysis 
Makes 5 servings, 203 cal, 18g protein, 10g fiber

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