Vegetarian Chili

• 2 T vegetable oil
• 1 medium green pepper, diced
• 1 medium carrot, diced
• 2 medium celery ribs, diced
• 2 garlic cloves, minced
• 1 T chili powder
• 2 t ground cumin
• 1 t ground oregano
• 340 g pkg Yves Veggie Ground Round
• 14 oz can diced tomatos
• 14 oz can crushed tomatos
• 19 oz can white or red kidney beans, drained and rinsed
• 3/4 c vegetable juice, such as V8
• 3/4 c vegetable stock, or water
• 1-2 t hot sauce
• 3/4 c frozen corn kernels
• pinch sugar
• salt and fresh ground pepper, to taste
• 2-3 green onions, thinly sliced

1. Place the oil in a large pot over medium heat. Add onion, pepper, carrot, celery, and garlic and cook 5 minutes. Mix in remaining ingredients, except green onion. Partially cover and simmer chili until thick and bubbly, about 20-25 minutes. Sprinkle servings with green onion.

vegetable oil, green pepper, carrot, celery, garlic, t, ground cumin, ground oregano, veggie ground round, tomatos, tomatos, white, vegetable juice, vegetable stock, hot sauce, frozen corn kernels, sugar, salt, green onions

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-52950981 (may not work)