This quick and easy spicy vegetarian chili is loaded with beans, vegetables, and flavor. Make a batch of this excellent chili in your soup pot; it tastes even better the next day.
The Best Vegetarian Chili in the World
1 tablespoon olive oil
½ medium onion, chopped
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon ground cumin
2 bay leaves
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 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
- In a big pot, warm up the olive oil over medium heat. Add onion and season with salt, cumin, oregano, and bay leaves. Once the onion is soft, continue to cook and toss in the celery, green bell peppers, jalapenos, and garlic. Green chile peppers should be added and heated all the way through. Crumbled vegetarian burger is added after lowering the heat, covering the pan, and simmering for five minutes.
- Add the tomatoes and season with black pepper and chili powder. Add the black, garbanzo, and kidney beans by stirring. Bring to a boil, then simmer for 45 minutes on low heat.
- Before serving, simmer for another 5 minutes after adding the corn.
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