| Yield | 8 |
|---|---|
| Source | http://allrecipes.com/Recipe/The-Best-Vegetarian-Chili-in-the-World/Deta... |
| Prep Time | 1 1⁄2 hours |
| Cuisine | American |
| Dietary Consideration | Vegetarian |
| Dish Type | Soups and Stews |
| Main Ingredient | Vegetable |
| Meal (Course) | Main Course |
| Preparation Method | Stew |
Diana was inspired by the super high ratings of this recipe on All Recipes. Originally named "The Best Vegetarian Chili in the World", the author's description is most accurate: "Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"
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 chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
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.
We used less tomato than called for in the original recipe, misguided by a typo calling for 3 Tomatoes, Crushed, instead of the 3 Cans of Whole Peeled Tomatoes, Crushed. The results, however, were wonderful! If you don't like a heavy tomato flavor simply substitute a lesser amount of fresh peeled tomatoes and you'll still be pleased with the results.