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Vegetarian Chili

- 2 tbsp margarine
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 can tomatoes (28 oz.)
- 1 can tomato sauce (71/2 oz.)
- 2 cans red kidney beans, drained (14 oz. each)
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp dried parsley flakes
- 1 bay leaf
- 1 package "Yves" Veggie Ground Round (12 oz.)

Cook the onion and green pepper in 2 tbsp margarine until softened. Stir in the tomatoes, tomato sauce, kidney beans, chili powder, salt, parsley flakes, and bay leaf. Bring to a boil, cover, reduce heat and simmer for 45 minutes. Add the package of veggie ground round and continue to simmer for 15 minutes. Remove the bay leaf. Serve over toast with a tossed salad. Serves 6.