Vegetarian chile with soy crumbles

_MG_56892 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 package Lightlife Smart Ground Original
2 tablespoons minced garlic
1 cup chopped red bell peppers
1 large carrot, diced
1 cup diced celery
2 cups fresh or frozen corn kernels
2 tablespoons chili powder
1 tablespooon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 28 oz can diced tomatoes
1 14 oz can tomato sauce
1 14 oz can black beans, rinsed and drained
1 14 oz can garbanzo beans, rinsed and drained
1 cup vegetable stock
1 medium zucchini, stem ends trimmed and cut into small dice
1/4 cup chopped fresh cilantro leaves
Sour cream or Greek plain yogurt, to garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions and garlic, and cook, stirring, until soft, about 3 minutes. Add the soy crumbles and cook for an additional 3-5 minutes. Add the pepper, carrot, celery and corn, and cook for 1-2 minutes, until sizzling. Add the chili powder, cumin, turmeric, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Add zucchini and cook an additional 10 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
Serve with yogurt and fresh cilantro.

Recipe adapted from


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