Crafty time, moreso than ever! YAY.
In an attempt to spice up our very dull nightly menu here at Casa Greer, we are trying one new recipe a week to find new favorites. Last week was this delicious Vegetarian chili. I find meat makes chili greasy and gives you heartburn. This was PLENTY spicy, we are actually halving all of the spicy stuff for the next batch, this was a little much for me.
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
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
1/4 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
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.
That was the first time I've ever had garbanzo beans, they're delicious! Kinda, buttery and smooth. We did not add Veggie burger to it. But still, a delicious experience.
Oh! I forgot, I have a picture of the hat I did. Nymeria modeled it.
She also steals remotes.