Veggie Mexi Mix

Veggie Mexi Mix
  • 6 cups
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 pkg

    veggie ground round

  • 0.500

    medium onion, minced

  • 2

    cloves garlic, minced

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2 cups
    (500 mL)

    tomato sauce

  • 14 oz

    drained kidney beans

  • 1 cup
    (250 mL)

    fresh, canned or frozen corn

  • 1 Tbsp.
    (15 mL)

    chili powder

  • 1 tsp.
    (5 mL)

    oregano leaves

  • 1/2 tsp.
    (3 mL)

    cumin powder

  • 1/2 tsp.
    (3 mL)

    basil leaves

  • 1/2 pinch

    black pepper

  • 2 Tbsp.
    (30 mL)

    cilantro (optional)


Transfer Yves Veggie Ground Round to medium bowl and mash with fork. Set aside.

In saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft.

Add tomato sauce, kidney beans, corn, chili powder, oregano, cumin, basil, pepper and stir.

Bring mixture to boil, reduce heat, cover and simmer 5 minutes.

Stir in Yves Veggie Ground Round, cilantro (if using) and heat through.

Source: Veggie Cuisine

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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