Vegetarian Chili (Good For Non-Spicy Lovers) - cooking recipe

Ingredients

1 tablespoon canola oil
4 cups chopped onions
1 teaspoon celery seed
3 minced garlic cloves
1 (12 ounce) package veggie crumbles (Yves brand)
8 cups no-salt-added diced tomatoes (canned, fresh, or frozen)
3 (15 1/2 ounce) cans pinto beans in chili sauce, paritally drained
1/4 cup no-added-salt tomato paste
chili powder
fresh ground pepper
water

Preparation

Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and saute until onion is transparent.
Add vegetarian meat; saute until warmed through.
Add rest of ingredients (along with about 2 cups water) and bring to a boil.
Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
Serving suggestion: top with a little bit of shredded cheese and/or sour cream.