I have a lot of friends who are vegetarian or vegan. I love spending time with them and entertaining, but sometimes it’s hard with people have food limitations. This Veggie Chili is a a GREAT go to recipe to use when you are entertaining all types of people! I am trying to go ‘meatless’ at least once a week, and this sure does make it easier. Are you surrounded by meat eaters? Make this chili. If you don’t tell anyone, they won’t know it’s made without meat. I PROMISE, you’ll trick them!
Fabulous Veggie Chili
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 bay leaves
- 1 1/4 teaspoon ground cumin
- 2 1/2 tablespoons dried oregano
- 1 teaspoon salt
- 3 stalks celery chopped
- 1 green bell peppers chopped
- 1 red bell pepper chopped
- 3 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 can chopped tomatoes with peppers
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 15 ounce can kidney beans, drained
- 1 15 ounce can canelli beans, drained
- 1 15 ounce can black beans
- 1 15 ounce can whole kernel corn
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and add bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender.
- Add 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.
- Add tomatoes to the pot.
- Season chili with chili powder and pepper.
- Stir in the kidney beans, canelli 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.
- Nutritional Information :
- Amount Per Serving Calories: 342 | Total Fat: 7.7g | Cholesterol: Omg
There are so many delicious things to make with this Veggie Chili. I like to make cornbread in my Grandma’s cast iron pan, or a nice crunchy green salad with peppers, onions and tomatoes and cheese. I serve it over rice or quinoa, or even roll it in tortillas. Speaking of, I love to have cheese, sour cream or Greek yogurt, cilantro and chopped jalapenos to serve on top. I’ll even admit to having a nice IPA beer with it. I like to make a big pot of Veggie Chili and then freeze it in small portions for a quick and easy lunch. It s a great way to make eating healthy easier.