Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
391 Calories
Recipe Instructions
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, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Step 2
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, 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.
Ingredients
1 tablespoon salt
1 tablespoon olive oil
1 (15 ounce) can whole kernel corn
2 stalks celery, chopped
1 tablespoon ground black pepper
2 bay leaves
1 teaspoon ground cumin
1 (15 ounce) can garbanzo beans, drained
2 tablespoons dried oregano
3 cloves garlic, chopped
1 (15 ounce) can kidney beans, drained
¼ cup chili powder
2 green bell peppers, chopped
1 (15 ounce) can black beans
2 jalapeno peppers, chopped
2 (4 ounce) cans chopped green chile peppers, drained
