Vegetarian Chili
Angie
More than open to substitutions and additions on a whim, whatever is in the cupboard works!
ingredients
- 1 1/2 tsp olive oil
- 1/4 medium onion, chopped
- 1/2 tsp ground cumin
- 1 tbsp dried oregano
- 1 1/2 tsp salt
- 1 stalk celery, chopped
- 1 green bell pepper, chopped
- 1 1/2 cloves garlic, chopped
- 1 (4 oz) can chopped green chili peppers, drained
- 1 (12 oz) package vegetarian burger crumbles
- 1 (14 oz) can Mexican style stewed tomatoes (chopped)
- 1 (24 oz) can garlic tomatoes
- 1 tbsp chili powder
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can garbanzo beans, drained
- 1 (15 oz) can black beans, drained
- 1/2 (15 oz) can corn
directions
- 1
Heat the olive oil in a large pot over medium heat. Stir in the onion and season with cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, bell peppers, garlic, and green chili peppers. When vegetables are heated through, mix in the veggie crumbles. Reduce heat to low, cover pot and simmer 5 minutes.
- 2
Mix the tomatoes into the pot. Season chili with the chili powder. Stir in the kidney, garbanzo and black beans. Bring to a boil, reduce heat to low and simmer for 45 minutes. Stir in corn 5 minutes before serving.
Source: All Recipes.com
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