EASY Vegetarian Chili
By: Amanda Campbell
Updated: January 18, 2013
Healthy, EASY Vegetarian Chili (that tastes like the real thing!)
1 tablespoon olive oil
1/2 medium onion, chopped
1 teaspoon minced garlic
Optional: Other fresh veggies, chopped (bell peppers, zucchini, celery, etc.)
1 teaspoon ground cumin
1 tablespoons dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
4 tablespoons chili powder
1 (12 ounce) package of vegetarian burger crumbles
1 large can crushed tomatoes
1 can kidney beans, drained
1 can garbanzo beans, drained
1 can black beans, drained
1 can whole kernel corn, drained
In a large soup pot, heat the olive oil and add garlic and onions. Sautee the onions a few minutes and add other veggies (if desired), then add cumin, oregano and salt. Mix in frozen vegetarian burger crumbles, cover, reduce heat and simmer 5 minutes.
Add crushed tomatoes, chili powder and pepper. Add beans, bring to a boil, reduce to low, cover, and simmer for 45 minutes. Stir in the corn and cook an additional 5 minutes before serving.
1 tablespoon olive oil
1/2 medium onion, chopped
1 teaspoon minced garlic
Optional: Other fresh veggies, chopped (bell peppers, zucchini, celery, etc.)
1 teaspoon ground cumin
1 tablespoons dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
4 tablespoons chili powder
1 (12 ounce) package of vegetarian burger crumbles
1 large can crushed tomatoes
1 can kidney beans, drained
1 can garbanzo beans, drained
1 can black beans, drained
1 can whole kernel corn, drained
In a large soup pot, heat the olive oil and add garlic and onions. Sautee the onions a few minutes and add other veggies (if desired), then add cumin, oregano and salt. Mix in frozen vegetarian burger crumbles, cover, reduce heat and simmer 5 minutes.
Add crushed tomatoes, chili powder and pepper. Add beans, bring to a boil, reduce to low, cover, and simmer for 45 minutes. Stir in the corn and cook an additional 5 minutes before serving.
