Aromatic with a little spice this vegetarian chili pairs well with cornbread!

Ingredients

1 tbsp canola oil
2 cloves garlic, diced
½ medium red onion, diced
1 green pepper, diced
1 package (12 oz/340 g) Mexican-flavoured vegetarian ground round
1 large (28 oz) can tomatoes, diced
1, 15 oz can kidney beans, drained and rinsed
1, 15 oz can black beans, drained and rinsed
1, 15 oz can chickpeas, drained and rinsed
1 medium carrot, grated
2 tsp dried parsley
1 tsp garlic powder
2 tsp Harissa seasoning - PC Black label preferred (or to taste)
Shredded cheese (to top)

Instructions

In a large pot, heat canola oil over medium heat. Add garlic, green pepper, and onion and sauce until tender (5 minutes).
Add in ground round, breaking it apart with a wooden spoon to evenly disperse it and prevent clumps. Stir with veggie mix for 3-4 minutes, or until evenly heated.
Add canned tomatoes, beans, grated carrot, parsley, and Harissa and stir until well combined.
Allow chili to simmer on low to medium heat for 10-15 minutes to allow flavours to combine and to achieve an even temperature.
Spoon chili into serving bowls with a ladle. Sprinkle with cheese and enjoy!

Options: Top with chunks of avocado, sour cream, salsa, and/or tortilla chips. Another idea is to top salad over a mixed green salad for an extra veggie kick.

Tip: This recipes freezes really well so make a large batch and portion out lunch-size servings. Keep in freezer for keep grab-and-go lunches during a busy work week.

For a printable pdf version of this recipe, please click here.