1 T olive oil
1/2 medium onion, chopped
2 bay leaves
1 t ground cumin
2 T dried oregano
1 T salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 large tomatoes, crushed
1/4 cup chili powder
1 T ground black pepper
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
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.
Serves 9.
|
