Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
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.
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
From allrecipes.com
