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Very veggie chili

Very veggie chili

For the reader who attended one of my presentations and asked for a good vegetarian chili recipe. “I want it to be full of flavor, not wimpy”, she said. I think this recipe will work just fine for her. Thanks to Cindy W., who shared this a while back. I’m glad I keep a file of readers’ recipes!

Olive oil

1 cup chopped onion

1 large bay leaf

1-1/2 teaspoons cumin

1 tablespoon dried oregano or more to taste

1 nice tablespoon minced garlic or more to taste

2 ribs celery, with leaves, chopped

2 bell peppers, chopped

Jalapeno peppers, chopped, to taste (start with 1 and go from there)

8 oz canned chopped green chile peppers, drained

12 oz. vegetarian burger crumbles

3 cans, 28 oz each, whole peeled tomatoes, crushed

3-4 tablespoons chili powder

Beans: 15 oz. can ea: black, kidney and chickpeas, drained

2 cups frozen yellow corn

Salt and pepper to taste

Extra sharp cheddar for garnish

Film pot with oil and turn heat to medium. Add onion, bay, cumin, oregano, garlic, celery and bell peppers. Cook until onion is tender. Stir in Jalapenos,  canned chile peppers, burger crumbles and cook about 5 minutes. Stir in tomatoes, chili powder, beans and corn. Bring to a boil, lower to a simmer and cook 30-45 minutes or until done to your liking. Adjust seasonings, garnish and serve.

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