Whitney's Super (Bowl) Veggie Chili
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 tbsp ground cumin
- 2 stalks celery, chopped
- 1 red bell pepper, de-seeded and chopped
- 1 green bell pepper, de-seeded and chopped
- 1 jalapeno pepper, de-seeded and chopped
- 4 cloves garlic, chopped or pressed
- 1 (4 oz) can diced green chiles, or whole green chiles, diced
- 2 (12 oz) pkgs vegetarian burger crumbles
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1/4 cup chili powder
- 1 tbsp ground black pepper
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can white beans, drained
- 1 (15 oz) can black beans, drained
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic, cook until translucent. Mix in celery, and peppers. When vegetables are heated through, mix in the vegetarian crumbles. Cover the pot, and simmer for 5 minutes.
- Mix the tomatoes in the pot. Add chili powder and pepper. Stir in drained beans. Bring to a boil and reduce heat to low and simmer for 45 minutes.
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