This chili is perfect for chill winter days. This is a family-size recipe.
If you are cooking for 1, this is a great dish to freeze in single servings and take out when you want a quick and nourishing warm-up.
2 tbsp olive oil
½ medium onion, chopped
2 bay leaves
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp salt
2 stalks celery, chopped
1 red bell peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger of your choice, crumbled
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
2 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can or frozen whole kernel corn
3 ripe avocados
1 bunch fresh cilantro
Heat the olive oil in a large pot over medium heat.
Add the onion, bay leaves, cumin, oregano and salt and saute until onions are soft.
Add the celery, bell pepper, garlic and chilis and saute until the peppers are just soft.
Lower heat, mix in veggie burger crumbles and saute 3-4 mins
Stir in the tomatoes, chili powder, black pepper and beans and simmer over low heat for 45 mins.
Add corn and simmer until corn is heated through.
Garnish with avocado and cilantro and serve.
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