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Contributed by:
 Janey Elliott

Ingredients: 4 tsp. Olive Oil 1 1/2 Cup Onion, chopped 1 Cup Celery, chopped 8 (or more) garlic cloves, chopped 2 cups green peppers, seeded, and chopped (I like to use a mixture of bell, pasilla and jalapeno peppers) 1 1/2 cup canned kidney beans, drained and rinsed 3 cups canned chopped tomatoes with juice (about 2 cans) 1/2 cup tomato puree 1 can chicken stock 1 tsp. Dijon mustard 1 tsp. ground cumin 1 tsp. dried basil 4 tbsp. chili powder (more or less on preference) 12 oz. Veggie Ground Round (total protein: approximately 84g-check your label) OR 12 oz. 90% lean beef or lean ground turkey.

Directions:

• Sauté onion, celery, garlic and peppers in olive oil with a large saucepan until soft.

• Add beans, tomatoes, tomato puree and stock and spices.

• Simmer 20 - 30 minutes until flavors are traded.

• Crumble "Veggie Ground Round" into chili, heat for 5 minutes or until heated all the way through.

• Divide into four servings.