Tuesday, July 19, 2016

Vegetarian chili

Best Ever Veggie Chili
The jury is out on this recipe. The amounts we used were questionable. I'll come back with the verdict.

1 Tbs Olive Oil
1 medium onion, chopped
2 bay leaves
1 tsp ground cummin
2 tbs dried oregano
pinch of salt
2 stalks celery chopped
1 green pepper, chopped
2 jalapenos choopped
3 cloves of garlic
2 (4 oz cans chiles)drained
1 12 oz package of veggie crumbles
3 cans tomatoes
2 cans of stock
1 can kidney beans
1 can black beans
1 can gabanzo beans
12 oz frozen corn
  • Prep
  • Cook
  • Ready In
  1. 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.
  2. Mix the tomatoes into the pot.
  3.  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.