Recipe #45 The Best Vegetarian Chili in the World

I found this recipe on All Recipes.com.  I figured after Thanksgiving and a few days in Las Vegas, I needed something healthy, so here's my best attempt.  I made the recipe pretty much as is for a change.  I like things spicy and this was perfect, which means it may be too hot for some.  If I were to make again, I wouldn't add the vegetarian burger crumbles - I don't think it needs it.  I also added some shredded cheddar cheese on top.  Happy Cooking!

The Best Vegetarian Chili in the World

Rated: Submitted By: calead910 Photo By: Dotts Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 8

"Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"

Ingredients:

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

Directions:

1.	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.
2.	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. Nutrition Calories 391 kcal Carbohydrates 58.7 g Cholesterol 0 mg Fat 7.9 g Fiber 18.1 g Protein 28.2 g Sodum 2571 mg