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Saturday, July 3, 2010

Vegan Chili

This was very good. I really think it would have been just as good without the overpriced faux meat crumbles. Next time I might add more beans to it, and skip the crumbles all together. I added some corn chips for a bit of crunch and I think that made up for not being able to have corn bread. :)

  • 1 tablespoon olive oil

  • 1/2 medium onion, chopped

  • 2 bay leaves

  • 1 teaspoon ground cumin

  • 2 tablespoons dried oregano

  • 1 tablespoon salt

  • 2 stalks celery, chopped

  • 2 green bell peppers, chopped

  • 1 jalapeno peppers, chopped

  • 2 cloves garlic, chopped

  • 2 (4 ounce) cans chopped green chili peppers, drained

  • 1 (12 ounce) packages vegetarian burger crumbles

  • 2 (14.5 ounce) cans sliced stewed tomatoes

  • 1 (14.5 ounce) cans diced tomatoes

  • 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

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 chili 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.

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