This recipe is perfect for a cold winter day but I find myself making it all year round. It’s a wonderfully colorful soup that is sure to impress. To all you meat lovers: Don’t count this one out so quickly, My macho husband always looks forward to Spicy Veggie Chili. This recipe serves 6-8 servings which I realize seems excessive, however it heats up well and makes for great leftovers. Another option is freezing half the batch and saving it for another day.
1 Tbs Olive Oil
2 Bay Leaves
1 Tbs Oregano
2 Tsp Salt
1 Tbs Black Pepper
1 Tsp Cayenne pepper
3 Tbs Chili Powder
1 Medium onion
2 Stalks of celery
1 Green bell pepper
1 Red bell pepper
2 Jalapeño peppers (seeds and ribs included)
2 Cloves of garlic
1 (12oz) Package of vegetarian burger crumbles
2 (28 oz) Cans crushed tomatoes
1 (15 oz) Can kidney beans, drained
1 (15 oz) Can garbanzo beans, drained
1 (15 oz) Can black beans
1 (15 oz) Can whole kernel corn, drained
Shredded cheddar cheese (optional)
Sour cream (optional)
1) Heat olive oil in a large pot over medium heat. Stir in the onion(chopped), and season with bay leaves, cumin, oregano, salt, and cayenne pepper. Cook and stir until onion is transparent, then mix in chopped celery, bell peppers, garlic cloves and jalapeños. Once vegetables are heated, mix in the vegetarian burger crumbles. Cover and heat on low for 5 minutes.
2) Add the remaining canned ingredients and season with chili powder and black pepper. Bring to a boil, reduce heat and simmer for 30-40 minutes. Remove bay leaves and serve with optional crackers, shredded cheese and/or sour cream.