Vegetarian Chili (Good For Non-Spicy Lovers)

• 1 tablespoon canola oil
• 4 cups chopped onions
• 1 teaspoon celery seed
• 3 minced garlic cloves
• 1 (12 ounce) package veggie crumbles (Yves brand)
• 8 cups no-salt-added diced tomatoes (canned, fresh, or frozen)
• 3 (15 1/2 ounce) cans pinto beans in chili sauce, paritally drained
• 1/4 cup no-added-salt tomato paste
• chili powder
• fresh ground pepper
• water

1. Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and saute until onion is transparent.
2. Add vegetarian meat; saute until warmed through.
3. Add rest of ingredients (along with about 2 cups water) and bring to a boil.
4. Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
5. Serving suggestion: top with a little bit of shredded cheese and/or sour cream.

canola oil, onions, celery, garlic, veggie crumbles, salt, pinto beans, tomato paste, chili powder, fresh ground pepper, water

Taken from www.food.com/recipe/vegetarian-chili-good-for-non-spicy-lovers-285484 (may not work)