Graveyard chili from Alexandra Diaz and Geneviève O'Gleman
Graveyard chili

Preparation time 20 minutes

Total time: 50 minutes

Ingredients

  1. 4 whole-wheat tortillas
  2. 1 package 340 g (3/4 lb.) Mexican veggie ground round (Yves Veggies Cuisine-type)
  3. 1 can 156 mL (5 1/2 oz.) tomato paste
  4. 1 can 796 mL (28 oz.) no salt added diced tomatoes
  5. 1 can 796 mL (28 oz.) crushed tomatoes
  6. 1 can 540 mL (19 oz. no salt added black beans, strained and rinsed
  7. 1 can 540 mL (19 oz.) no salt added kidney beans, strained and rinsed
  8. 1 can 341 mL (12 oz.) no salt added corn kernels
  9. 30 mL (2 tbsp.) Mexican chili powder
  10. 5 mL (1 tsp.) onion powder
  11. 5 mL (1 tsp.) sugar

TOPPINGS

  1. 30 mL (2 tbsp.) chopped green onions
  2. 30 mL (2 tbsp.) chopped fresh cilantro

Directions

  1. Preheat oven to 200°C (400°F). Place rack in middle position. Line a baking sheet with parchment paper. Using a paring knife or scissors, cut out tombstones, crosses, and trees in the tortillas. Place shapes on baking sheet and bake 7 to 10 minutes, or until golden.
  2. Keep oven at same temperature for chili.
  3. In a 23 x 33 cm (9 x 13 in.) baking dish, combine veggie ground with tomato paste. Incorporate remaining ingredients except for toppings.
  4. Bake for 30 minutes.
  5. When ready to serve, garnish with green onions and cilantro and place tortilla shapes upright in chili so it looks like a graveyard.

CHEF’S SECRET

Tortilla shapes can be prepared in advance. To avoid waste, bake remaining scraps according to the same directions as the shapes.
You can then crumble them on the chili right before serving, or use them to add some crunch to your salads.

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