Vegetarian
								Chili
- 2 tbsp (30 ml) margarine
- 1 medium
							 onion, chopped
- 1 medium green pepper, chopped
- 1 can tomatoes (28 oz.)
							 (840 ml)
- 1 can tomato sauce (71/2 oz.) (225 ml)
- 2 cans red kidney
							 beans, drained (14 oz. each) (420 ml)
- 1 tbsp (15 ml) chili powder
- 1
							 tsp (5 ml) salt
- 1 tsp (5 ml) dried parsley flakes
- 1 bay leaf 
- 1
							 package "Yves" Veggie Ground Round (12 oz.) (.34 kg)
							 

 Cook the onion and green pepper in the 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 with toast with a tossed salad.
							 Serves 6.