Like the vegetarian 60's flower-child wanna-be that I am, I'm thinking Chilli.
1 cup water
3 rounded tsps (for 3 cups) vegetable bouillon powder
14-oz-can kidney beans, rinsed
14-oz-can black beans, rinsed
14-oz-can tomato sauce
14-oz-can diced tomatoes
1 orange pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
3 chillis, seeded and minced (don't touch your eyes, and wash your hands well afterwards)
6 cloves garlic, minced
1 rounded tsp cocoa
1 pack Yves Original Veggie Ground Round
Simmer all the ingredients except for the veggie ground round, salt, tortillas and olive oil in a covered pot for 50 min. Add the veggie ground round, and salt the Chilli to taste. Continue to simmer until the Chilli is serving temperature. Lightly brush the tortillas with olive oil, slice with a pizza cutter into wedges, and brown under the broiler. Flip the wedges and repeat. Accompany the Chilli with the homemade tortilla chips. Serves 4.