Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 bag frozen vegetable crumbles
- 3 cloves garlic, finely chopped
- 1 tablespoon dried oregano
- 2 jalapeño peppers, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 cans diced, stewed tomatoes
- 2 cups cooked (or canned) kidney beans
- 2 cups cooked (or canned) black beans
- 2 8.75-ounce cans corn
Instructions
- In a flat pan, heat olive oil over medium heat. Add vegetable crumbles and garlic, and sauté, stirring often, for 5 minutes, or until thoroughly cooked and slightly browned. Place all other ingredients in a large pot and simmer for 10 minutes. Add the cooked crumbles and simmer for 5 minutes on low heat. Garnish with shredded sharp cheddar cheese and chopped red onion. Serve with brown rice. Serves 8 Recipe by Audrey Landers
