Veggie Chili

• 1 tablespoon Spectrum(R) Olive Oil Extra Virgin Cold Pressed
• 1 1/2 cups chopped red onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 1 (340 gram) package Yves Veggie Cuisine(R) Mexican Veggie Ground Round
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1 (796 mL) can diced tomatoes, undrained
• 2 (540 mL) cans Yves Veggie Cuisine(R) Organic Black Beans, canned
• 1 (398 mL) can tomato sauce
• 1 cup Imagine(R) Organic Vegetable Broth
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro (optional)

1. Heat olive oil in a large, non-stick pot over medium-high heat.
2. Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
3. Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
4. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes.
5. Remove from heat and stir in cilantro (if using). Serve hot.

spectrum, red onions, green bell pepper, celery, garlic, veggie cuisine, chili powder, ground cumin, oregano, ground coriander, red pepper, ground cinnamon, tomatoes, tomato sauce, vegetable broth, brown sugar, salt, freshly ground black pepper, fresh cilantro

Taken from www.allrecipes.com/recipe/238725/veggie-chili/ (may not work)