Mexican Peasant Chili


  • 1 large onion, diced
  • 1 Tbsp, extra virgin olive oil
  • 12 oz. pkg. Ives meatless ground veggie burger
  • 16 oz. pkg. frozen corn
  • 28 oz. can petite diced tomatoes
  • two 16 oz. cans pinto beans, drained
  • 16 oz. can black beans, drained
  • 1 pkg. taco seasoning mix
  • 1/2 c. taco sauce
  • 1/2 c. diced green chilies
  • 1 Tbsp. chili powder


  1. In a large stock pot, heat oil and sauté onion until clear. Add the burger and continue sautéing for about 2 minutes, stirring frequently to avoid burning.
  2. Add the rest of the ingredients and bring to a boil, stirring constantly. Reduce heat to low and let simmer for 15 – 20 minutes.
  3. Serve hot with diced avocado and tomatoes on top.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Mexican Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.