Recipe: Karina’s chili

This delicious and protein-packed meal comes together very quickly, with ingredients that are easy to find at any grocery stores in the Powell River area. Feel free to use other veggies instead of peppers; I often use cauliflower.

The grub:

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2 tbsp olive oil or coconut oil

1 large onion, diced

1 clove garlic, minced

5 cups vegetable stock

1 (15 oz.) can diced tomatoes

3 tbsp tomato paste

1 (15 oz.) can kidney beans, drained and rinsed

1 (15 oz.) can other beans of your choice, drained and rinsed (e.g. butter beans, black beans, cannellini beans, navy beans, pinto beans)

2 large carrots, chopped

1 green or red pepper, chopped

1 small serrano pepper, thinly sliced

1 jalapeño pepper, thinly sliced

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground black pepper

1 package (340g) Mexican flavour Yves Cuisine Veggie Ground Round

1 cup frozen corn (optional)

The how-to:

In a large saucepan over medium heat, cook onion in oil for three to five minutes, until turning translucent. Add garlic and cook for another minute.

Add vegetable stock, tomatoes, tomato paste, beans, carrots and peppers. Add chili powder, cumin and black pepper; and cover. Cook 15 minutes, until carrots are softened.

Add veggie ground round and corn (if using). Stir to incorporate, and heat through (about 5 minutes).

Serves four.

Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of two books, and host of a vegan podcast. For more information, go to

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