This recipe is guaranteed to surprise those who are trying to add more vegetarian recipes into their menus. I don’t miss the meat with this chili!
Ingredients
1 Tbsp olive oil
One medium onion, chopped
3 bay leaves
1 tsp ground cumin
2 Tbsp dried oregano
1 Tbsp salt
1 green pepper
2 or 3 jalapeño peppers
3 cloves garlic, chopped
2 (4oz) cans chopped green chili peppers, drained
2 (12 oz) packages vegetarian burger crumbles
3 (28oz) cans whole peeled tomatoes, crushed; keep the the juice of at least one can
1/4 cup chili powder
1 Tbsp ground black pepper
1 (15oz) can kidney beans, drained
2 (15 oz) cans black beans, drained
1 (15oz) can corn; I used 2 small ones I had on hand
Directions
Heat olive oil in a large pot. (I used a pan since I don’t have one. But a large pot makes it easier!)
Stir in onion and pepper and until tender. Add bay leaves, cumin, oregano, and salt. Add jalapeños, garlic, and green chilies. Heat all vegetables through. Add vegetarian burger crumbles. Reduce heat and simmer for 5 minutes. Mix tomatoes into pot and add chili powder and pepper. Stir in corn, black beans and kidney beans. Cook until heated through. I had to split mine up. I used my crockpot to allow the seasoning to flavor the sauce. If I still had my large pot, it would be so much easier. 😖