Vegetaian Chili for 8

[Guest guest]

Vegetarian Chili

 

1 TB olive oil

1/2 medium onion, chopped

2 bay leaves

1 tsp. ground cumin

2 TB dried oregano

1 TB salt

2 celery ribs, chopped

2 green bell peppers, chopped

1 jalapeño pepper, chopped

3 cloves garlic, chopped

2 cans (4 oz. ea.) chopped mild green chile peppers, drained

2 pkg. (12 oz.) vegetarian burger crumbles

3 cans (28 oz. ea.) whole peeled tomatoes, crushed, undrained

1/4 cup chili powder

1 TB ground black pepper

1 can (15 oz.) kidney beans, rinsed and drained

1 can (15 oz.) garbanzo beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz.) whole kernel corn, drained

 

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.

 

Mix in the celery, green bell peppers, jalapeño 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. Remove and discard bay leaves before

serving.

 

Serves: 8.

 

Nutrition Information:

Per serving = Calories 485, Total Fat 14.4 g, Cholesterol 0 mg, Sodium 2702

mg,

Total Carbs 65 g, Dietary Fiber 20.6 g, Protein 31.1 g.