Tex Mex Veggie Ground Recipes
HotHuck's Veggie Burger Classic

HotHuck's Veggie Burger Ground


Classic Veggie Chili 


6 - 1cup (250 ml) servings

Use this foundation recipe to make all things Tex Mex. Feel free to add more spice, herbs and vegetables. We particularly like adding corn and chopped carrots to the mix for even more colour. Try experimenting with different beans and veggies for a chili that is truly your own.


1 tbsp      (15 ml) vegetable oil
1              (100 g) small onion, chopped
1              (100 g) small green pepper chopped
1  28 oz   (796 ml) can diced or whole tomatoes with juice
1 c           (250 ml) water
1 pkg.     (150 g) HotHuck’s Tex Mex Veggie Ground
1 c           (250 ml) can kidney or black beans drained or equivalent freshly made


Heat oil in a heavy bottomed pot and sauté the onion, green peppers until the onions are translucent.  Add the diced tomatoes plus 1 cup of water and bring to a boil. Stir in HotHuck’s Tex Mex Veggie Ground and return to a boil for 5 minutes, then add beans and reduce to a simmer. Serve with a corn muffin, whole wheat roll or in a tortilla wrap. Add a side salad, sour cream and salsa for a complete meal. Garnish with a few sprigs of cilantro.

Self Serve Taco, Tortilla & Chili Buffet

Set up the following buffet style to feed a crowd:


Classic Veggie Chili with or without the beans:


Warm Tortillas, Tacos, Tortillas Chips, Corn Bread and baked potatoes


Shredded cheese, shredded lettuce, cilantro/parsley, sour cream, guacamole, tomato salsa, diced red/green onions, black/kidney beans, corn, chopped black olives, jalapeno peppers


Tortilla Pie


6 - 1cup (250 ml) servings

This innovative dish is like round lasagna (but easier!).


3 c           (750 ml) Classic Veggie Chili with or without the beans
4 10” Flour Tortilla’s
2 c           (240 g) grated cheese

Cook Classic Veggie Chili .  Preheat oven to 350º, then oil a 9” round casserole dish.
Layer starting with the tortilla then spread on top,1 cup of chili, then 3/4 cup cheese. Repeat 2 more times. Top with the last tortilla then bake ½ an hour or until cheese is melted. Remove from oven and immediately (or may stick to dish) turn out onto a large serving dish. Let cool 5 minutes before slicing into 6 wedges. Great with Salsa!


2 10” flour tortillas
½ c          (125 ml) Classic Veggie Chili with or without the beans
½ cup     (125 ml) shredded cheese

1 thin slice of onion or green onions


In a large fry pan, lightly toast each side of the flour tortillas to crisp.
Place 1 tortilla in pan and spread on ½ cup of chili, ½ cup shredded cheese and sliced onion.  Cover with 2nd tortilla. Toast on both sides until cheese melts.  Cut into 6 wedges, and serve with salsa, sour cream and guacamole.