Vegetarian Chili

By Taraespo

Healthy vegetarian chili is perfect for a cool evening. Leftovers are perfect for lunches, too!

Ingredients

• Garnishes:
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green peppers, chopped
• 1 jalapeno peppers, chopped
• 3 garlic cloves, minced
• 2 (4 ounce) cans chopped green chiles, drained
• 2 (12 ounce) packages vegetarian burger crumbles (optional)
• 3 (28 ounce) cans whole tomatoes, crush with your hands
• 1/4 cup chili powder, mix with some warm water
• 1 tablespoon 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 corn, drained
• Chopped avocado
• Sour cream
• Shredded cheese
• Chopped green onions
• Jalapenos

Preparation

Step 1

Simmer onion in olive oil and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then add celery, peppers, garlic and green chiles.

When heated through, add the burger crumbles. Reduce heat to low, cover pot and simmer 5 minutes.

Add tomatoes, chili powder and pepper. Stir in all the beans and bring to a boil, reduce heat to low and simmer for 45 minutes. Stir in corn and continue cooking 5 minutes.

Serve with garnishes of your choice.