2 (4 ounce) cans chopped green chile peppers, drained
3-4 stalks celery, chopped
2 (12 ounce) packages vegetarian burger crumbles (I like Trader Joes)
2 (28 ounce) cans whole peeled tomatoes, crushed (only need about 2 and 1/3 cans)
1 (15 ounce) kidney beans, drained (or 2 if choose all bean chili)
1 (15 ounce) garbanzo beans, drained (or 2 if choose all bean chili)
1 (15 ounce) black beans
1 (15 ounce) can whole kernel corn
Instructions
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.
Once onion is tender, mix in the celery, green bell peppers, jalapeño
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.
If don't want to use fake meat, can make this an all bean chili. Instead of fake meat, use an extra
15-oz can of kidney beans and an extra 15-oz can of garbanzo beans.
Originally Submitted
9/18/2019
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