makes 8 - 10 cups
1 large sweet onion, diced
1 clove garlic, minced
3 tbsp unsalted butter
1 red pepper, chopped
1 pkg of Yves Meatless Ground Round
20 button mushrooms, quartered
1 tsp chili powder
1 - 15 oz can corn, drained
1 - 15 oz can of kidney beans, washed and drained
1 - 28 oz can whole plum tomatoes, with juice
1 cup tomato sauce, any variety
1 pkg of chili seasoning
cheddar cheese, shredded
1 green onion, chopped
In a large pot, on low heat, saute the onions and garlic in butter until soft and translucent, approximately 10 minutes.
Add the red pepper and continue to cook for 5 more minutes.
Add the Yves Meatless Ground Round, mushrooms, and chili powder. Cook for 5 minutes.
Add the corn, kidney beans, plum tomatoes, tomato sauce, chili seasoning and stir.
Simmer uncovered on low-medium heat for 2 hours, stirring every 15 minutes to prevent sticking to the bottom of the pot. If the chili becomes too thick, add some water.
Serve with sour cream, shredded cheese, and sliced green onion.