8 ounce chile peppers green drained chopped canned
15 ounce kidney beans drained canned
84 ounce tomatoes whole crushed peeled canned
2 stalks celery chopped
0.3 cup chili powder
3 cloves garlic chopped
2 bell peppers green chopped
1 teaspoon ground cumin
1 tablespoon ground pepper black
2 jalapeño peppers chopped
1 tablespoon olive oil
0.5 medium onion chopped
2 tablespoons oregano dried
1 tablespoon salt
24 ounce vegetarian burger crumbles
15 ounce kernel corn whole canned
Equipment
pot
Directions
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.
