1 tbsp Olive Oil
1/2 Medium Onion, chopped
2 Bay Leaves
1 tsp Ground Cumin
2 tbsp Oregano, dried
2 Stalks Celery, chopped
2 Bell Peppers, chopped
3 Cloves Garlic, chopped
1 4oz. can Green Chile Peppers, drained and chopped
2 28oz. cans Tomatoes, crushed
1/4 cup Chili Powder
1/2 tbsp Ground Black Pepper
2 cups Kidney Beans, rinsed and drained
2 cups Black Beans, rinsed and drained
2 cups Chickpeas, rinsed and drained

Optional: (not included in calorie counter)
2 cups Corn
1 12oz. Vegetarian Burger Crumbles
2 Jalapeno Peppers, chopped
1 tbsp Salt

Heat the olive oil in a large pot over medium heat. Stir in the onion and season with bay leaves, cumin and oregano. Cook and stir until onion is tender, then mix in the celery, 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 with chili powder and pepper. Stir in the kidney beans, chickpeas 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.

Makes 8 large servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LOCOLO.

 

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