Description
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It’s ready in no time, and packed with vegetables, beans – and flavor!
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 2 (12 ounce) packages vegetarian burger crumbles
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- ¼ 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
- 1 (15 ounce) can whole kernel corn
Instructions
- Heat the olive oil in a large pot over medium heat. Stir in the onion
- and season with bay leaves
- cumin
- oregano
- and salt. Cook and stir until onion is tender
- then mix in the celery
- green bell peppers
- jalapeno peppers
- garlic
- and green chile peppers. When vegetables are heated through
- mix in the vegetarian burger crumbles. Reduce heat to low
- cover pot
- and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans
- garbanzo beans
- and black beans. Bring to a boil
- reduce heat to low
- and simmer 45 minutes. Stir in the corn
- and continue cooking 5 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8