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Colorful Vegetable Chili

Colorful Vegetable Chili
Prep time: , Cook time: , Total time:



2 tablespoons canola oil

1/2 large white onion, diced

1 large green bell pepper, diced

3 tablespoons ground almonds

1 (12-ounce) package soy-based imitation ground beef

1/3 cup frozen corn

2 teaspoons mild chili powder

2 teaspoons garlic powder

1 teaspoon cumin

1 (15-ounce) can mild chili beans in sauce

1 (15-ounce) can diced tomatoes

1 (6-ounce) can tomato juice

Salt to taste

Soy cheese and soy sour cream (optional)



Heat oil in a large pot. Add onion and cover; cook on high heat for a minute or two, until slightly translucent. Add green pepper and ground almonds. Cook and stir uncovered on medium heat for 4 to 5 minutes, or until onion begins to caramelize and almonds are fragrant. Stir in soy crumbles and frozen corn; cover and cook until thawed. Stir in chili powder, garlic powder and cumin. Cook until fragrant. Stir in beans, tomatoes and tomato juice. Cover and cook on medium heat 5 minutes. Season with salt and serve, topped with soy cheese and soy sour cream if desired.

Nutritional Info:

Nutritional Info:

Calories 212; Fat 10 g; Sat Fat 2.1 g; Mono Fat 4.8 g; Poly Fat 2.2 g ; Protein 13 g; Carb 23 g; Fiber 5 g; Cholesterol 0 mg; Sodium 509 mg; Calcium 90 mg; Potassium 718 mg; Vitamin E 1.8 mg*;


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