Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the meat and vegetarian beef, and cook until evenly browned. Do not drain. Transfer vegetarian beef mixture to a large stock pot over low heat. Stir in the shredded vegetarian chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, parsley and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened. Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.Enjoy!
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