The Best Vegetarian Chili in the World

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.

INGREDIENTS

1 tablespoon olive oil

half 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

quarter 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
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, jalapenos, 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.

Step 2
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.

Step 3
Stir in the corn, and continue cooking for 5 minutes before serving.

NUTRITION FACTS (per serving)

Calories	Fat	Carbs	Protein
391	8g	59g	28g

SOURCE: https://www.allrecipes.com/