“Even your meatarian friends will enjoy this chili. Easy to prepare with a nice flavour and texture. Serve with a crusty grainery bread. Tip - if you can't find Mexican ground "round" use any brand of vegie ground "beef" and just mix in garlic, cumin, cayenne and chili powder to taste at beginning to let the flavours meld. (at least 1/2 tsp of each)”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, heat olive oil and add garlic & onions. Saute one minute and then add carrots, peppers, zucchini, mushrooms, celery, jalapeno, chili powder, coriander, black pepper and red pepper flakes. Stir well.
  2. Saute, stirring occassionally, then add tomato puree, wine, "beef" stock and chopped tomatoes. Bring to a boil.
  3. Cover, reduce heat and simmer for 30 to 40 minutes.
  4. Remove lid and add beans, Mexican ground "round" and parsley. Simmer, uncovered for a further 10 minutes until heated through.
  5. Serve hot, topped with shredded cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: