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Veggie Mexi Chili




Source of Recipe


Yves Cuisine


List of Ingredients




1 pkg, crumbled Veggie Ground Round Mexican
2 tsp oil
1 (14 oz) can red kidney beans, drained
1 medium onion, chopped
1 medium green pepper, diced
2½ cup canned diced tomatoes with juices
¼ tsp cumin powder
1 tbsp brown sugar
1 tbsp cilantro, chopped-optional
salt, to taste
yogurt (optional)

Recipe



1. Sauté onions in oil over medium heat until transparent.
2. Add diced peppers, canned tomatoes, bring to simmer and cook for 6 minutes.
3. Add beans, Veggie Ground Round Mexican, cumin, sugar, cilantro (if using) and bring to boil. Remove from heat.
4. Season with salt and serve topped with yogurt (if using) and grated cheddar.