The Best Vegetarian Chili in the World
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 stiruntil onion is tender, then mix in the celery, green bell peppers,jalapeno peppers, garlic, and green chile peppers. When vegetablesare heated through, mix in the vegetarian burger crumbles. Reduceheat to low, cover pot, and simmer 5 minutes.Mix the tomatoes into the pot. Season chili with chili powder andpepper. Stir in the kidney beans, garbanzo beans, and black beans.Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir inthe corn, and continue cooking 5 minutes before serving.
Ingredients
- 1 tablespoon olive oil
- 1/2 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
- 1/4 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
