Judy and Steve made this when we stopped by for a visit in the mountains. WOW!!! Best chili ever!
- 1 TBSP olive oil
PRODUCE
- 2 stalks celery, chopped
- 2 bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- ½ medium onion, chopped
SPICES
- ¼ cup chili powder
- 2 bay leaves
- 1 tsp ground cumin
- 2 TBSPs dried oregano
- 1 tablespoon salt
- 1 tablespoon ground black pepper
CANS
- 2 (4 oz) cans chopped green chile peppers, drained
- 3 (28 oz) cans whole peeled tomatoes, crushed
- 1 (15oz) can kidney beans, drained
- 1 (15oz) can garbanzo beans, drained
- 1 (15oz) can black beans
- 1 (15oz) can whole kernel corn
FROZEN
- 2 (12 oz) packages vegetarian burger 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.