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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) (840 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.
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