2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (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
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
Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and
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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