100% Veggie Chili
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.
Ingredients
- 1 tablespoon(s) olive oil
- 1/2 medium onion, chopped
- 2 bay leaves, whole
- 1 teaspoon(s) ground cumin seed
- 2 tablespoon(s) spices, oregano, dried
- 1 tablespoon(s) salt, table
- 2 stalks celery, chopped
- 2 green peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, raw
- 2 cans green chile peppers, diced
- 2 packages vegetarian burger crumbles
- 8 cup(s) canned tomatoes, crushed
- 4 tablespoon(s) chili powder
- 1 tablespoon(s) black pepper
- 1 can red kidney beans, drained
- 1 can chickpeas, drained
- 2 cup(s) canned black beans
- 1 can corn
Instructions
- 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.
- Ready in 1 hour 15 min.
Nutrition
Calories: 7151.61kcalCarbohydrates: 653.58gProtein: 744.84gFat: 190.73gSaturated Fat: 23.35gSodium: 27696.23mgFiber: 287.36gSugar: 118.89g
Tried this recipe?Let us know how it was!