Cooks at Home: Audrey Landers
Between flights to Germany, New York, and Miami, Audrey Landers unwinds in her Osprey kitchen, whipping up holiday feasts for her mother, husband, and twin teenage sons.
“I’m all over the world on ...
This easy and hearty vegetarian chili combines kidney beans, black beans, loads of veggies and jalapeños for a spicy kick.
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
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