Vegetarian Chilli

Ingredients

• 1 tablespoon olive oil no, salt, cumin, and bay leaves. cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. add green chile peppers and cook until heated through. stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes. 2. stir in tomatoes; season with chili powder and black pepper. stir in kidney beans, garbanzo beans, and black beans. bring to a boil, reduce heat to low, and simmer for 45 minutes. 3. stir in the corn, and continue c
• 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 chopped green peppers, chopped
• 4 vegetarian burger crumbles
• 3 cans whole peeled tomatoes, crushed
• ¼ cup chili powder directions
• 1 tablespoon ground black pepper
• 1 can kidney beans, drained
• 1 can garbanzo beans, drained
• 1 can black beans
• 1 can whole kernel corns

Preparation

1. heat olive oil in a large pot over medium heat. stir in onion and season with oregano,salt, cumin, and bay leaves. cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. add green chilli peppers and cook until heated through.
2. add in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes.
3. stir in tomatoes; season with chili powder and black pepper. stir in kidney beans, garbanzo beans, and black beans. bring to a boil, reduce heat to low, and simmer for 45 minutes.
4. add in the corn, and continue cooking for 5 minutes before serving.