2tbsp +2 tsp extra virgin olive oil
1 oinon diced
1 carrot diced
1 red pepper diced
3 cloves garlic minced
1- 19 0z (540ml) can black beans – drained and rinsed
1-19 oz (540ml) can kidney beans – drained and rinsed
1-28 oz (796ml) can plum tomatoes
2 tbsp tomatoe paste
1/4 cup medium salsa
2 tbsp + 1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp basil
1 – 12oz (340g) package Yves Veggie Ground Round ( can also use mexican spiced one)

1. Heat a large pot. Add the oil and oinon. Saute till the oinon is translucent, appox 3 minutes.

2. Add the carrot, red pepper and garlic. Saute for 2 minutes.

3. Add the black beans, kidney beans, plum tomatoes, tomatoe paste, salsa, chili powder, cumin, oregano and basil.

4. Bring to the boil. Reduce heat, cover and simmer for 20 minutes or until the carrot is cooked.

5. Add the package of Yves Veggie Ground Round and heat through. Serve. ( can add red pepper flakes if want more spice)

Serves 8