Yves Veggie Chili

Here’s an easy-to-prepare, yet versatile recipe for chili. You can also use it to top nachos, or wrap in tortillas for delicious burritos.

Ingredients
1 pkg Yves Veggie Ground Round
1/2 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
15 oz can, crushed tomatos
14 oz. can, kidney beans, drained
1 cup corn, canned or frozen
1 pkg chili seasoning
1 tsp each cumin
Cilantro (to taste)
Shredded cheese
Sour cream

In saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft.

Add tomato sauce, kidney beans, corn, chili seasoning, cumin and stir.

Bring mixture to boil, reduce heat, cover and simmer 5 minutes.

Stir in Yves Veggie Ground Round, cilantro (if using) and heat through.

Serve topped with shredded cheddar cheese and sour cream.

Makes 6 cups