This soup is simple, spicy and 100% vegetarian. One spoonful of this scrumptious stew and you won't care where the beef is. It's sure to meet your standards.
100% Veggie Chili
100% Veggie Chili
Ingredients
For 8 Serving(s)
1 tablespoon(s) olive oil
1/2medium onion, chopped
2bay leaves, whole
1 teaspoon(s) ground cumin seed
2 tablespoon(s) spices, oregano, dried
1 tablespoon(s) salt, table
2stalks celery, chopped
2green peppers, chopped
2jalapeno peppers, chopped
3cloves garlic, raw
2cans green chile peppers, diced
2packages vegetarian burger crumbles
8 cup(s) canned tomatoes, crushed
4 tablespoon(s) chili powder
1 tablespoon(s) black pepper
1can red kidney beans, drained
1can chickpeas, drained
2 cup(s) canned black beans
1can corn
Directions
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.