This spicy vegetarian chili is ready in no time and packed with vegetables, beans, and flavor! Break out your soup pot and fix up a batch of this delicious chili — it tastes even better the next day.
Ingredients
- olive oil: 1 Tbsp
- medium onion: 0.5 piece (chopped)
- oregano: 2 Tbsp (dried)
- salt: 1 Tbsp
- ground cumin: 1 tsp
- bay leaves: 2 piece
- stalks celery: 2 piece (chopped)
- green bell peppers: 2 piece (chopped)
- Jalapeno peppers: 2 piece (chopped)
- garlic: 3 clove (chopped)
- green Chili peppers: 2 cans (4 ounce cans, drained, chopped)
- vegetarian burger crumbles: 2 packages (12 ounce packages)
- whole peeled tomatoes: 3 cans (28 ounce cans, crushed)
- chili powder: 0.25 cup
- ground black pepper: 1 Tbsp
- kidney beans: 1 can (15 ounce can, drained)
- garbanzo beans: 1 can (15 ounce can, drained)
- black beans: 1 can (15 ounce can)
- whole kernel corn: 1 can (15 ounce can)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.
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Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
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Stir in the corn, and continue cooking for 5 minutes before serving. Natasha Forest Brown
