Veggie Chili Supreme

By • September 22, 2012 0 Comments

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Author Notes: I typically serve this chili atop a bed of Fritos corn chips - or even better, in a bag of Fritos. Consumed countless "bags" of Fritos chili topped with shredded cheese and sour cream in my youth. Tonight's version replaced the corn chips with baked Yukon Gold wedges - and Greek yogurt instead of sour cream.MVegetarian


Serves 8


  • 2 tablespoons canola oil
  • 1 sweet onion (1/4" dice)
  • 2 cloves garlic
  • 1 pkg veggie ground chicken or ground round
  • 1 can diced tomatoes (28 oz)
  • 3 tablespoons tomato paste
  • 1 can black beans (19 oz)
  • 1 cup fresh corn kernels (or frozen)
  • 1 tablespoon chili spice blend (follows)
  • 1 chipotle pepper in adobo (minced)
  • 2 teaspoons Mexican oregano
  • 2 teaspoons sugar
  • 1 mango (1/2" cube)
  • 2 cups shredded medium cheddar & monterray jack cheese
  • 1 cup Greek Yogurt (plain)
  • 10-12 tablespoons Yukon Gold potatoes (cut in wedges)
  • salt and pepper
  1. Preheat oven to 425°F. Wash and dry Yukon Gold potatoes (do not peel). Cut into wedges (eighths). Place in a large bowl - add olive oil - and season with salt and pepper. Place skin side down (wedge up) on a lined baking sheet and bake until golden and top edges are starting to get crispy.
  2. Heat canola in a Dutch oven and saute onions and garlic until translucent - 5-6 minutes. Add Veggie Chicken / Ground Round (I used Ives Ground Veggie Chicken) and continue to cook for an additional 5 minutes.
  3. Add remaining ingredients except mango and cheese. Mix well and simmer for 30 minutes - stirring regularly. Add mango and stir to combine.
  4. When potatoes are tender - place a pile in 8 individual bowls or plates. Top with 1 Cup of chili - 1/2 Cup of shredded cheese - and 2 Tbsp of yogurt...and...Enjoy!

Chili Spice Blend

  • 4 tablespoons ground Mexican chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon cayenne pepper
  1. All all spice blend ingredients to a mini food processor and blend together well.
  2. Stored in an airtight container this spice blend will last for at least 3 months.

More Great Recipes: Entrees