- 8
4/5
(2 Votes)
Ingredients
- tablespoon * 1 tablespoon vegetable oil
- cup * 1 cup chopped onions
- cup * 3/4 cup chopped carrots
- cloves * 3 cloves garlic, minced
- cup * 1 cup chopped green bell pepper
- cup * 1 cup chopped red bell pepper
- cup * 3/4 cup chopped celery
- tablespoon * 1 tablespoon chili powder
- cups * 1 1/2 cups chopped fresh mushrooms
- can * 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- can * 1 (19 ounce) can kidney beans with liquid
- can * 1 (11 ounce) can whole kernel corn, undrained
- tablespoon * 1 tablespoon ground cumin
- teaspoons * 1 1/2 teaspoons dried oregano
- teaspoons * 1 1/2 teaspoons dried basil
- * Vegetarian meat crumbles, amount to taste
Preparation
Step 1
1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.