Delicious Vegetarian Chili! |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Great on the first night, and keeps well for a few days. Even better served in a bowl over Fritos! Ingredients:
1 tablespoon olive oil |
2 (4 ounce) cans chopped green chili peppers, drained |
1/2 medium onion, chopped |
2 (12 ounce) packages vegetarian veggie crumbles |
2 bay leaves |
3 (28 ounce) cans whole canned tomatoes, crushed |
1 teaspoon ground cumin |
1/4 cup chili powder |
2 tablespoons dried oregano |
1 tablespoon ground black pepper |
1 tablespoon salt |
1 (15 ounce) can kidney beans, drained |
2 stalks celery, chopped |
1 (15 ounce) can garbanzo beans, drained |
2 green bell peppers, chopped |
1 (15 ounce) can black beans |
2 jalapeno peppers, chopped |
1 (15 ounce) can whole kernel corn |
3 garlic cloves, chopped |
Directions:
1. Heat the olive oil in a large pot over medium heat.
2. Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
3. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
4. When vegetables are heated through, mix in the vegetarian burger crumbles.
5. Reduce heat to low, cover pot, and simmer 5 minutes.
6. Mix the tomatoes into the pot. Season chili with chili powder and pepper.
7. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
8. Stir in the corn, and continue cooking 5 minutes before serving.
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