Adopting a healthier, greener diet doesn’t have to be a struggle. Here’s a satisfying ‘meat’ and potatoes dish that’s quick, easy, and sustainable take on the hearty classic. This recipe makes a giant batch and freezes well – perfect for lazy evenings or a lunch to go.
1 tablespoon olive oil
1/2 large onion, chopped
1 teaspoon ground cumin
2 tablespoons dried oregano
2 stalks celery, chopped
2 carrots, chopped
2 red bell peppers, chopped
3 cloves garlic, chopped
2 (12 ounce) packages Yves Veggie Ground Round (optional)
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn (fresh or frozen is even better!)
1/2 to 1 tablespoon salt to taste
1/2 teaspoon ground black pepper
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground round. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Add chili powder and black pepper. Stir in the kidney, garbanzo, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
3. Stir in the corn, and continue cooking 5 minutes before serving.