THE BEST VEGETARIAN CHILI IN THE WORLD

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It’s ready in no time, and packed with vegetables, beans – and flavor!
What great chili for a snowy day in Wisconsin! Loved this a lot. Made as is except drained and rinsed all the beans to make them less salty and then added a bit of water.
We made this last night pretty much as written and it really was amazing! My local grocer was out of jalapeno peppers but I found some preserved in jars and used those.

YOU’LL NEED:

1 Tbsp. olive oil
1/2 Med. onion, chopped
2 Bay leaves
1 Tsp. ground cumin
2 Tbsp. dried oregano
1 Tbsp. salt
2 Stalks celery, chopped
2 Green bell peppers, chopped
2 Jalapeno peppers, chopped
3 Cloves garlic, chopped
2 (4 Oz.) cans chopped green chile peppers, drained
2 (12 Oz.) packages vegetarian burger crumbles
3 (28 Oz.) cans whole peeled tomatoes, crushed
1/4 C. chili powder
1 Tbsp. ground black pepper
1 (15 Oz.) can kidney beans, drained
1 (15 Oz.) can garbanzo beans, drained
1 (15 Oz.) can black beans
1 (15 Oz.) can whole kernel corn

HOW TO MAKE:

1-Heat the olive oil in a large pot over medium heat.
2-Stir in the onion, and season with bay leaves, cumin, oregano, and salt. 3-Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
4-When vegetables are heated through, mix in the vegetarian burger crumbles.
5-Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot.
6-Season chili with chili powder and pepper.
7-Stir in the kidney beans, garbanzo beans, and black beans.
8-Bring to a boil, reduce heat to low, and simmer 45 minutes.
9-Stir in the corn, and continue cooking 5 minutes before serving.

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