Even my veggie-hating kids like this chili:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chili peppers, drained
- 1 (12 ounce) package vegetarian "burger" crumbles
- 3 (28 ounce) cans diced tomatoes
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 oz) can no-salt-added kidney beans, drained/rinsed
- 1 (15 oz) can no-salt-added garbanzo beans, drained/rinsed
- 1 (15 oz) can no-salt-added black beans, drained/rinsed
- 1 (15 oz) can no-salt-added whole kernel corn, drained
- 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.
My local grocer just discontinued methylcellulose unless I buy it from the pharmacy labeled as Citrucel.
