Yves Veggie Chili

• 1 package yves veggie cuisine vegetarian ground beef
• 2 tablespoons oil (canola, olive or sunflower)
• 1 large onion, diced
• 1 red bell peppers or 1 green bell pepper, diced
• 1 large carrot, diced
• 3 (14 fluid ounce) cans diced tomatoes
• 2 (19 fluid ounce) cans red kidney beans, drained
• 2 tablespoons tomato paste
• 1 tablespoon crushed dried chili
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• salt and pepper, to taste

1. Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
2. Saute for 6-8 minutes, stirring occasionally until partially cooked.
3. Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
4. Mix well.
5. Bring to a boil and reduce heat to low.
6. Cook 1 hour.
7. Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
8. Mix well.
9. Turn off heat and let stand 5 minutes before serving.

yves veggie cuisine, oil, onion, red bell peppers, carrot, tomatoes, red kidney beans, tomato paste, dried chili, chili powder, cumin, oregano, basil, salt

Taken from www.food.com/recipe/yves-veggie-chili-54452 (may not work)