Add oil to large saucepan set on medium heat. Stir in celery, carrot, green pepper, onion and garlic; cook 5 min. Mix in veggie ground round, chili powder, cumin and oregano; cook 2 min. Stir in cans of diced and crushed tomatoes, kidney beans, vegetable juice, hot pepper sauce, corn and 3/4 cup (175 mL) water.
- Partially cover and simmer until chili thickens, about 25 min. Season with salt and pepper. Garnish bowls of chili with green onion to serve.
Tip: For meat variation, cook 1 lb (500 g) ground beef or chicken and crumble into chili in place of veggie ground round.