- 1 large onion
- 2to 3 cloves garlic, chopped
- 1 pkg. Yves veggie ground round
- Olive or coconut oil for sautéing
- 1 28-oz. can tomatoes
- 1 15-oz. can kidney beans
- 1 Tbsp. cumin
- 2 tsp. chili powder
- ¼ tsp cayenne
- 1 10-oz bag frozen corn
- Salt to taste, optional
In large skillet, sauté onion in oil on medium-low heat until translucent. Then add chopped garlic and sauté one minute more. Remove onion and garlic with slotted spoon and set aside.
Then sauté the veggie ground round in olive oil. Return the onions and garlic to the skillet with the sautéed veggie-meat, and add the tomatoes, beans, and spices, stirring to mix. When they reach the simmering point, add frozen corn and stir to mix. Then cover skillet and let chili simmer on low heat for 20 minutes, stirring every five minutes or so and adding water or tomato juice if it needs more moisture. Add salt to taste, if you’re using it, at the end of cooking.
- Serves 4 generously- and the leftovers are terrific. You can also stretch out the recipe to feed more people by serving Cheapish Chil over brown rice or baked potatoes.
- If you don’t have veggie round on hand, you can reconstitute and replace it with TVP (Textured Vegetable Protein), the soy stuff we use to help out the hamburger. This also lowers the cost of the dish from cheapish to really cheap. TVP is in packages at the health food store and, with an even smaller price tag, in the bulk bins.)
- You could save even more money by soaking and cooking dried kidney beans, rather than buying them canned: 1 ½ cups drained, cooked beans is the equivalent of one 15-ounce can
- To eliminate oil, you could “steam-saute” in tomato juice, vegetable broth, or cooking wine