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Veggie Chili

Veggie Chili printPrint Recipe

  • 3 tabelspoons TJ's Canola Oil
  • 1 large TJ's Red Onion, diced
  • 1 package TJ's Tri Color Bell Peppers, cubed
  • 1 medium TJ's Zucchini Squash, cubed
  • 5 cloves TJ's Garlic, minced
  • 1 package TJ's Beefless Ground Beef
  • 1 1/2 cans TJ's Diced Tomatoes
  • 1 can TJ's Pinto Beans
  • 1 can TJ's Black Beans
  • 1 teaspoon TJ's Ground Cinnamon
  • 1 tablespoon TJ's Ground Cumin
  • 1 teaspoon TJ's Dried Oregano
  • 1/4 teaspoon TJ's Ground Cayenne Pepper
  • TJ's Salt and TJ's Black Pepper, to taste

In a large skillet, over medium flame, heat canola oil and add onion, peppers, zucchini and garlic. Stir to coat all the vegetables in the oil and reduce heat. Continue cooking, stirring occasionally for 15-20 minutes, until vegetables are tender. Transfer vegetables to the crock pot. Return skillet to medium heat and sauté beefless ground beef, stirring occasionally for 5 minutes, and add to vegetables. Add all remaining ingredients and stir to combine. Cook in crock pot on medium setting for at least 5 hours. Top with sour cream and freshly chopped cilantro! (This recipe can be replicated in a heavy-bottomed Dutch oven and the long cooking should be over low heat on the stovetop or in an oven that's been pre-heated to 275º F.)

Serves: 4 - 6
Cooking Time: 5 - 6 Hours

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