This spicy vegetarian chili is ready in no time and packed with vegetables, beans, and flavor! Break out your soup pot and fix up a batch of this delicious chili it tastes even better the next day.
⏱️ Recipe Details
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Servings: 8
📝 Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 2 bay leaves
- 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
- ¼ 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
👩🍳 Directions
Step 1
Gather all ingredients.
Step 2
Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic.
Step 3
Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes
Step 4
Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans.
Step 5
Bring to a boil, reduce heat to low, and simmer for 45 minutes.
Step 6
Stir in the corn, and continue cooking for 5 minutes before serving.
Step 7
Serve and enjoy.
🥗 Nutrition Facts
Calories: 391
Total Carbohydrate: 59g
Dietary Fiber: 18g
Total Sugars: 12g
Protein: 28g
Total Fat: 8g
Saturated Fat: 1g
Vitamin C: 80mg
Sodium: 2571mg
Calcium: 230mg
Iron: 12mg
Potassium: 1289mg
