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
Ingrediens
The Best Vegetarian Chili This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. It’s filled with warm spices, and a jalapeño adds a little extra heat. Add a second or keep the seeds in for even more spice! Serve it on a cold night with a slice of
Meal prepping? This chili will last 3 to 4 days in an airtight container in the fridge. Be sure to let it cool completely before storing, and leave off those toppings to keep things fresh. Reheat in a pan over medium heat, stirring occasionally until warmed through. (Add a couple tablespoons of water to loosen it if it’s too thick!)
- 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
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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. 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.
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Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
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Stir in the corn, and continue cooking for 5 minutes before serving.