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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is adopted from a recipe I found on Ingredients:
1 tablespoon olive oil |
1 small onion, chopped |
2 bay leaves |
1 teaspoon ground cumin |
2 tablespoons dried oregano |
1 tablespoon sea salt |
2 stalks celery, chopped (include celery top or leaves) |
2 green bell peppers, chopped |
5 large tomatoes, chopped |
2 jalapeno peppers, chopped |
3 garlic cloves, minced |
2 (12 ounce) packages vegetarian veggie crumbles |
1/4 cup chili powder |
1 tablespoon ground black pepper |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can garbanzo beans, drained |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can whole kernel corn, drained |
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, peppers, and garlic.
4. When vegetables are heated through, mix in the vegetarian burger crumbles.
5. Cover pot and simmer 5 minutes.
6. Add tomatoes.
7. Add chili powder and black pepper.
8. Stir in the beans. Bring to a boil, then reduce to a simmer for 45 minutes.
9. Stir in the corn, and continue at a simmer until 5 minutes before serving.
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