Veggie Chili

Veggie Chili

Made  times

"Black bean veggie chili, richly spiced, can be ready for dinner or game day in only 30 minutes."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1039 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large, non-stick pot over medium-high heat.
  2. Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
  3. Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
  4. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes.
  5. Remove from heat and stir in cilantro (if using). Serve hot.


  • Tip:
  • When selecting canned beans for this recipe, choose from red kidney beans, black beans, chickpeas, navy beans, cannelloni beans or even lentils.



Other stories that may interest you