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.