blackbeans

Perfect weather to cook up a hearty (vegetarian!) chili. I used black beans, kidney beans and @yvesveggiecuisine ground round for protein and served on top of whole wheat couscous with avocado and blue corn tortilla chips on top. Yum!

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Ingredients:
– 1 Tbsp Avocado oil
– 3 minced garlic cloves
– 1 yellow onion
– 1 red pepper
– 2 tbsp chili powder
– 1 ½ tsp cumin
– 2 tsp oregano
– 1 lb Yves veggie ground round
– 14.5 oz can tomato sauce
– 14.5 oz can fire roasted tomato sauce with chipotle peppers
– Dash of hot sauce
– 14.5 oz can sweet corn
– 15 oz can black beans
– 15 oz can kidney beans
– Salt and pepper to taste

Directions
1. Heat oil in a large pot over medium – high heat
2. Add in garlic, onions, red pepper and sauté for 5-7 minutes
3. Add in chili powder, cumin, oregano and stir + cook another minute
4. Add veggie ground round
5. Add in tomato sauce, chipotle peppers, corn, black beans and kidney beans. Add salt and pepper to taste.
6. Bring chili to a boil then reduce heat and simmer for 10-15 minutes, stirring occasionally
7. Serve on cous cous topped with diced avocado and tortilla chips. Enjoy!

Ingredients:
– 1 onion, chopped
– 1 pint mushrooms
– 1 can black beans, drained and rinsed
– 1/3 cup nutritional yeast
– 1/4 cup seasoned bread crumbs
– 2 Tbsp onion soup mix
– 1 Tbsp avocado oil
– Salt & pepper, to taste.

Directions:
– Chop mushrooms in food processor, remove
– Pulse beans in food processor
– Sauté onion in oil until fragrant and add mushrooms, beans, onion soup mix
– Remove bean mixture from pan and place in large bowl. Add nutritional yeast, bread crumbs, salt and pepper. Combine.
– Make patties with hands, using approx 1/3 mixture. Pan fry for about 3 minutes per side or until golden.
– Serve in bun with favourite toppings or or topped on a salad.

Enjoy!

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