4 large garlic cloves
1 large onion
1 green pepper
1 yellow pepper
2 celery stalks
1 (18 oz.) can maple-style baked beans (no tomato sauce)
1 (15 oz.) can kidney beans
1 (15 oz.) can Romano beans (aka "flat" or "helda")
1 (15 oz.) can cream-style corn (niblets)
1 (1 lb.) pkg. Yves brand veggie ground round (or your favorite)
1 tbsp. chili powder, or to taste
1 tsp. cumin seeds, or to taste

Remove the stalk and seeds from the peppers, and cut into chunks. Cut the onion into wedges. Chop the celery into coarse slices. Crush the garlic cloves, and fry in a little oil on medium heat in a large pot (dutch oven) until brown. Add the onion, and sauté for a minute or two. Add the chopped celery and chopped peppers, and continue to sauté for another couple of minutes.

Add the veggie ground round, and mix with the onion, pepper, etc, breaking up the chunks. Add the maple-flavored baked beans, Romano beans, kidney beans, and creamed corn. Mix well. Add chili powder (about 1 tablespoon) and cumin seed (about 1 teaspoon), or to taste.

Allow to simmer for about 1 hour, stirring occasionally. Take a teaspoonful, and check for taste. Add more chili powder and/or cumin if necessary. Stir well, and simmer a little longer.

Serve hot, in tortilla bowls (see below), if desired.

TORTILLA BOWLS:

1 pkg. small flour tortillas

Preheat oven to 250°F (125°C).

Shape (small) flour tortillas to fit into small, round Pyrex bowls, by folding opposite sides in a bit, to make a wavy shape. Place in the oven, and leave for about 15 minutes to dry into shape.

Remove from bowls, and allow to cool.

Submitted by: Brian Mason