"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.Watch Now
- 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.Watch Now
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 391 calories;7.9 g fat;58.7 g carbohydrates;28.2 g protein;0 mg cholesterol;2571 mg sodium.Full nutrition
Source: Read Full Article