Chunky Veggie & Ground Round Chili

Vegan Fest Chili

I’ve been putting a lot of effort into making sure all of my meals have a good source of protein lately. Being so busy, I have to make sure my energy levels are up and I’m not slugging (is that even a word) around. Many people think that the best sources of protein come from meat, but I am here to tell you that there are so many other great sources of protein on the market!

Almonds

The obvious ‘vegan’ protein sources are foods like beans, tofu, and tempeh, but did you know that quinoa is an excellent source of protein? Or that one ounce of dry-roasted almonds contains six grams of protein? Awesome!

Looking for more sources of vegan protein? Check out this article by Mara Tyler.

Although I am a big believer in natural protein sources, there are some great faux-meats on the market that are very high in protein. I wouldn’t recommend eating them too often though, they tend to be high in sodium. I made a big batch of veggie chili yesterday and decided to add Yves Meatless Ground Round. You can find this product in the same refrigerated section of your grocery store that you would find tofu (near the produce section).  This was the first time I have tried this product and I would definitely buy it again. If you are looking for another great faux-meat option, I highly recommend Tofurky sausages. They are AWESOME! I cut mine up and add to ‘quinoa bowls’ (recipe coming soon).

Chunky Veggie & Ground Round Chili

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 big carrot, diced
  • 2 ribs celery, diced
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup button mushrooms (8-10), diced
  • 1 1/2 cup Yves Brand Meatless Ground Round
  • 1/2 cup tomato sauce
  • 1 cup water
  • 1 can diced tomatoes with juice
  • 1 can 6-bean medley, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp dried basil
  • salt and pepper

1) In a large pot over  medium heat, add oil.

2) Once hot, add the onion. Heat for about 5 minutes until onions are translucent, then add garlic, carrot, celery, zucchini, peppers, and mushrooms. Cover and heat for 5-7 minutes, stirring often.

3) Add ground round, tomato sauce, water, diced tomatoes, beans, chili powder, and basil. Season with salt and pepper.

4) Cover and reduce heat to medium-low. Let cook, covered, for 35 minutes. Stir every 5-10 minutes and make sure it does not boil over (reduce heat if it does).

5) Remove from heat and let sit another 15 minutes.

Veggie Fest Chili

Veggie Fest Chili

Eating some chili with a multigrain baguette, earth balance, and white wine. Happy 5 years :)

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