 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Modified from a recipe I found called best vegetarian chili in the world, this one held its own at a chili cook-off that included meat varieties! Great topped with some shredded cheese or sour cream. Read more I always serve with my sour cream cornbread. Ingredients:
1 tbsp olive oil |
1 onion, chopped |
2 bay leaves |
1 tsp ground cumin |
2 tbsp dried oregano |
2 green bell peppers, chopped |
8 oz. mushrooms, chopped |
2 jalapeno peppers, chopped |
1 tbsp chili sauce (more or less, to taste) |
3 cloves garlic, chopped |
1 (12 ounce) package vegetarian burger crumbles |
2 (28 ounce) cans whole peeled tomatoes, crushed |
1/4 cup chili powder |
1 tbsp ground black pepper |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can cannellini beans, drained |
1 (15 ounce) can black beans |
Directions:
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and a pinch of salt. Cook and stir until onion is tender.
2. Mix in the green peppers, jalapeno peppers, mushrooms, and garlic. When vegetables are heated through and starting to soften, mix in the vegetarian burger crumbles. Heat through.
3. Mix the tomatoes into the pot. Season chili with chili powder, hot sauce, and pepper. Stir in the beans.
4. Bring to a boil, reduce heat to low, and simmer 45 minutes. Serve hot.
|
|