Vegetarian Chili

By Kmac_4

Ingredients

• 1 T oilive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 t ground cumin
• 2 t dried oregano
• 1 T salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic
• 2 (4 oz) cans chopped green chile peppers, drained
• 2 (12 oz) packages vegetarian burger crumbles
• 3 (28 oz) cans whole peeled tomatoes crushed
• 1/4 C chili powder
• 1 T ground black pepper
• 1 (15 oz) kidney beans drained
• 1 (15 oz) garbanzo beans, drained
• 1 (15 oz) black beans
• 1 (15 oz) whole kernel corn

Details

Servings 12

Preparation

Step 1

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, mi in the 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, garbanzos 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.