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The Best Vegetarian Chili in the World
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Spicy vegetarian chili loaded with beans, corn, tomatoes, bell peppers, jalapeños, green chiles, and chili powder.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 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 (4 ounce) cans chopped green chile peppers, drained
  • 2 (12 ounce) packages vegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • 0.25 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
Instructions:
  • 1. In a large pot over medium heat, warm olive oil. Add onion and season with oregano, salt, cumin, and bay leaves, stirring until onion is tender. Mix in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and heat through. Incorporate vegetarian burger crumbles, then reduce heat, cover, and simmer for 5 minutes.
  • Add juicy tomatoes to the pot and generously season with spicy chili powder and bold black pepper. Mix in hearty kidney beans, creamy garbanzo beans, and rich black beans. Bring to a gentle boil, then lower the heat and let it simmer for 45 minutes to allow the flavors to meld together beautifully.
  • Add the corn to the mixture and let it cook for 5 more minutes before serving.

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