Vegan Three-Bean Chili

VEGAN THREE-BEAN CHILI

Serve this up over rice, cornbread or with crackers for a warming meal on a cold night!

1 cup EACH Red beans, pinto beans, and black beans, washed, soaked overnight, rinsed and drained

1 package Yves Meatless Ground Round

1 tablespoon extra virgin olive oil

2 large yellow onions (NOT sweet), chopped

1 large poblano pepper, chopped

5 cloves garlic, minced

1 16-ounce can diced tomatoes

5 tablespoons chili powder

2 teaspoons Mexican oregano

Bring bean mixture to a boil with enough water to cover. Add tomatoes, chili powder and Yves Meatless Ground Round, reduce heat to medium and simmer. In a frying pan, heat olive oil on high. Add onions, pepper, garlic and Mexican oregano. Saute until onion is transparent. Add to chili. Continue to simmer over low heat for 1 hour.