Vegetarian Chili with Avocado Salsa and Sour Cream
Prep time
Cook time
Total time
This Mexican-inspired, vegetarian chili is a hearty meal to serve a crowd. Made with Veggie Ground Round, it has the taste and substance of a chili made with meat, so even meat-lovers will love it! Serve with some avocado salsa and a big dollop of sour cream to counteract the spiciness. If you'd prefer to use actual meat, ground beef, turkey or chicken are easy to swap in. Makes great leftovers!
Author: Chelsea
Recipe type: Main
Serves: 8
Ingredients
Chili:
2 Tbsp olive oil
2 small yellow onions, diced
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 red pepper, chopped
1 yellow pepper, chopped
2 carrots, peeled and chopped
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp red chili flakes (optional)
½ tsp salt
¼ cup tomato paste
680g Yves Veggie Ground Round (2 small packs)
2 cans black beans, rinsed and drained
2 28-oz cans of diced tomatoes
3 cups vegetable broth (or water)
.
Avocado Salsa:
2 avocados, pitted and diced
2 Tbsp red onion, minced
1 Tbsp cilantro, chopped
Juice from one lime
Salt and pepper, to taste
½ tsp paprika
.
Sour cream, to serve
Instructions
In a large, heavy-bottom pot over medium heat, saute onions in oil until softened, about 5 minutes. Add in garlic, jalapeno, peppers, carrots, chili powder, cumin, oregano, red chili flakes and salt; stir well and cook for another 5 minutes until peppers have softened.
Stir in tomato paste, then crumble in the ground round. Add the beans, diced tomatoes and vegetable broth, stirring well. Bring to a boil, then cover and simmer on low for 1½ to 2 hours until the vegetables have cooked down and the chili has thickened.
To make the avocado salsa, combine all ingredients in a small bowl. Serve on top of a large bowl of chili with a big dollop of sour cream.
Notes
The longer you can let this chili simmer, the better the flavour!
Recipe by Port and Fin at https://portandfin.com/vegetarian-chili-with-avocado-salsa-and-sour-cream/