Vegetarian Chili

• 8 ounces ground round, Vegetarian Mexican style
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 ounces carrots, diced
• 1 red bell pepper, diced
• 1 green pepper, diced
• 1 jalapeno, seeded and chopped fine
• 6 ounces zucchini, halved lengthwise and sliced
• 1 cup cremini mushroom, quartered
• 12 cup celery
• 1 tablespoon dried chipotle powder
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 12 teaspoon black pepper
• 3 tablespoons tomato puree
• 14 cup dry red wine
• 1 cup beef broth, vegetarian style
• 14 ounces diced tomatoes, canned spicy red pepper mix
• 8 ounces canned black beans, rinsed
• 2 tablespoons fresh parsley, chopped
• 1 cup monterey jack pepper cheese, shredded (optional)

1. In a large pot, heat olive oil and add garlic & onions.
2. Saute one minute and then add carrots, peppers, zucchini, mushrooms, celery, jalapeno, chili powder, coriander, black pepper and red pepper flakes.
3. Stir well.
4. Saute, stirring occassionally, then add tomato puree, wine, "beef" stock and chopped tomatoes.
5. Bring to a boil.
6. Cover, reduce heat and simmer for 30 to 40 minutes.
7. Remove lid and add beans, Mexican ground "round" and parsley.
8. Simmer, uncovered for a further 10 minutes until heated through.
9. Serve hot, topped with shredded cheese.

ground round, olive oil, onion, garlic, carrots, red bell pepper, green pepper, jalapeno, zucchini, cremini mushroom, celery, chipotle powder, ground coriander, red pepper, black pepper, tomato puree, red wine, beef broth, tomatoes, black beans, fresh parsley, monterey jack pepper cheese

Taken from www.food.com/recipe/vegetarian-chili-403862 (may not work)