The Best Vegetarian Chili
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1-1/2 teaspoons | olive oil |
| 1/4 medium | onion, chopped |
| 1/2 teaspoon | ground cumin |
| 1 tablespoon | dried oregano |
| 1-1/2 teaspoons | salt |
| 1 stalk | celery, chopped |
| 1 | green bell peppers, chopped |
| 1 | jalapeno peppers, chopped |
| 1-1/2 cloves | garlic, chopped |
| 1 (4 ounce) can | chopped green chile peppers, drained |
| 1 (12 ounce) package | vegetarian burger crumbles |
| 1-1/2 (28 ounce) cans | whole peeled tomatoes, crushed |
| 2 tablespoons | chili powder |
| 1-1/2 teaspoons | ground black pepper |
| 1/2 (15 ounce) can | kidney beans, drained |
| 1/2 (15 ounce) can | garbanzo beans, drained |
| 1/2 (15 ounce) can | black beans |
| 1/2 (15 ounce) can | whole kernel corn |
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
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.
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.
Nutritional Information
Amount Per Serving Calories: 342 | Total Fat: 7.7g | Cholesterol: 0mg
Recipe uploaded with Shop'NCook for iPhone.
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