There are few things that don’t contain the word “salad” and can be made into a hearty, wholesome dinner in five minutes, but this vegetarian chili recipe is the perfect way to satisfy your need for a filling meal that’s ready when you are. What inspired this lovely creation, you might ask? Well we have a tendency to come home from work or the gym and need to eat RIGHT. NOW. You have not met terrifying until you’ve seen a hungry athlete, and this is how we keep from killing each other in fits of hunger-induced rage. Sounds totally reasonable, right?
But seriously, this is a weekly staple in Our Fresh Kitchen. We always have bags of frozen vegetables in our freezer (okay, and we still have frozen cabbage and butternut squash, but that’s a different story), so we throw together some frozen corn with vegetarian ground “beef”, tomato sauce and cumin to make the fastest dinner we have in our repertoire – short of just heating up leftovers.
Related: Easy One-Pot Dinner
One reason I love vegetarian and vegan cooking so much is that you don’t usually need to worry about actually cooking things all the way through like you do with meat products. Most meat replacements simply need to be warmed or browned before serving, so it doesn’t take nearly as long to whip together a quick meat-free meal for meatless Monday – and who couldn’t use a little more time on a Monday?
Vegetarian meat replacements are usually found near the produce or natural food sections of our local grocery stores, and come in all sorts of flavours and textures to suit different cooking methods. You can even get pre-seasoned ground “beef”!
- 1 package vegetarian ground "beef"
- 2 cups tomato sauce
- 1 cup frozen corn
- ½ teaspoon cumin
- Rice or tortilla chips for serving (optional)
- Combine vegetarian ground "beef", tomato sauce, corn and cumin in a medium pot and mix well.
- Cook on medium-high heat, stirring every minute or two, until the chili is warmed through.
- Serve with rice or tortilla chips, or eat all on its own.