Veggie Chili - cooking recipe

Ingredients

1 tablespoon Spectrum(R) Olive Oil Extra Virgin Cold Pressed
1 1/2 cups chopped red onions
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons minced garlic
1 (340 gram) package Yves Veggie Cuisine(R) Mexican Veggie Ground Round
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1 (796 mL) can diced tomatoes, undrained
2 (540 mL) cans Yves Veggie Cuisine(R) Organic Black Beans, canned
1 (398 mL) can tomato sauce
1 cup Imagine(R) Organic Vegetable Broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro (optional)

Preparation

Heat olive oil in a large, non-stick pot over medium-high heat.
Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute.
Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes.
Remove from heat and stir in cilantro (if using). Serve hot.