Pineapple Vegan Chili

Really interesting sounding chili recipe from Claudia from the Simple Living message boards. She says that 1 cup = 3.5 WW points. Claudia says "* 'So Soya' ground beef comes in a box (in the the produce section of Loblaws where I am in Canada) and is a dry soy product that will absorb the moisture and flavor in a recipe and expand. You could leave this out - it wasn't in the original recipe, but I love to add it." Let me know how it turns out!

• Ready In: 5 hrs 5 mins
• Serves: 6

Ingredients

• 2 (19 ounce) cans Italian stewed tomatoes, undrained
• 2 (19 ounce) cans red kidney beans, undrained
• 1 (14 ounce) can crushed pineapple, undrained
• 1 (1 1/4ounce) envelope  chili seasoning mix
• 1  onion, diced
• 1  green pepper, diced
• 2  cups carrots, diced
• 2  cups mushrooms, sliced
• 1  cup  so soya tofu crumbles (see above comments)

Directions

1. Put all ingredients except "So Soya" ground beef in a large pot and simmer, covered, on low for 4 hours, stirring frequently.
2. Take cover off, add "So Soya" ground beef and let simmer until the desired consistency is reached, approximately 1 hour, stirring frequently.