|heating the veggies|
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
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
1/4 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
|adding in the veggie crumbles|
- 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.
|the almost finished product|
I swear even your meat-eatiest tasters will think this is the best chili they've ever eaten. As far as veggie burger crumbles go, the Morningstar Farms ones aren't strictly vegan (there's a trace of egg and milk) but they perform a lot better in the chili than the vegan Boca ones. Your call.
Note: If you visit the original recipe on AllRecipes.com you can get detailed nutritional information and can print it out in a variety of formats. You can even scale the recipe up or down to however many servings you need. I recommend doing half this recipe. It still produces tons of chili, but it's more manageable. I did this last time and froze the other half of the ingredients to make another batch later.