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Vegetarian Chili Recipe


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     Vegetarian Chili

Category   Entrees - Maindishes
Sub Category   None
Preptime   15 min

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
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)
1/4 cup chili powder
1 (15 ounce) kidney beans, drained
1 (15 ounce) garbanzo beans, drained
1 (15 ounce) black beans
1 (15 ounce) can whole kernel corn
2 jalapeños, chopped

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.

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