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The Best Vegetarian Chili in the World

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Why I Love This Recipe

This is our favorite vegetarian recipe from

The fact that it’s so easy to modify based on personal preference and/or what you happen to have on hand is part of its awesomeness! Throw in extra beans, substitute Quinoa for Crumble, red peppers for green, etc. No worries! It will still be the Best Vegetarian Chili in the World. Molly Kerrigan

Ingredients You'll Need

1 tbsp. olive oil
1/2 med. onion, chopped
2 bay leaves
1 tsp. ground cumin
2 tbsp. dried oregano
1 tbsp. salt
2 stalks celery, chopped
2 green bell peppers, chopped
1 jalapeno peppers, chopped (optional)
3 cloves garlic, chopped
2 (4 oz.) cans chopped green chile peppers(mild), drained
2 (12 oz.) packages vegetarian burger crumbles
3 (28 oz.) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tbsp. ground black pepper
1 (15 oz.) can kidney beans, drained & rinsed
1 (15 oz.) can garbanzo beans, drained & rinsed
1 (15 oz.) can black beans drained & rinsed
1 (15 oz.) can whole kernel corn


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.

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