Easy Vegetarian Chili

I've loved chili for as long as I can remember. In an effort to stick by my New Year's resolution to lose weight, I have cut a great deal of meat out of my diet, but I couldn't find vegetarian chili that tasted and felt like chili. I tried making it without hamburger, but it always fell short of the chili experience; without the meat, it felt like eating chunky, spicy pasta sauce. On a whim I tried the mexican ground round (a meatless soy alternative by Yves Veggie Cuisine). Between the seasoning and texture, it is the perfect alternative to ground beef. I've served it to others who didn't even realize they were eating a vegetarian meal, and it is much gentler on the stomach for those who are sensitive to fats. This is one of my most frequently made dishes simply because you can eat a bowl of it, serve it as burritos, and even get away with using it like salsa on nachos. It freezes and reheats beautifully.