This vegetarian version of a classic is sure to satisfy everyone - even the most loyal meat lovers!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. canola oil
1 yellow onion, chopped
1 each sweet green and red pepper, chopped
4 small garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. each dried oregano leaves and ground cumin
1/2 tsp. each black pepper and crushed red pepper
2 pkg. (340 g each) simulated ground beef
2 cans (28 fl oz/796 mL each) diced tomatoes, undrained
1-1/4 cups Diana Sauce Gourmet Western Smokehouse BBQ Sauce
1 can (5.5 oz/156 mL) tomato paste
2 cans (19 fl oz/540 mL each) red kidney beans, rinsed
1-1/2 cups frozen corn
2/3 cup sliced green onions
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How do I make it ?
Heat oil in Dutch oven or large saucepan on medium heat. Add yellow onions, sweet peppers and garlic; cook 3 to 5 min. or until vegetables are slightly softened, stirring frequently. Stir in dry seasonings.
Crumble simulated ground beef into Dutch oven. Add tomatoes, barbecue sauce and tomato paste; mix well. Bring to boil, stirring occasionally; simmer on medium-low heat 40 min. or until slightly thickened.
Stir in beans and corn; cook 5 min. or until heated through, stirring occasionally. Top with green onions.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.