Vegetarian Chili

My mom and I made vegetarian chili for dinner last week. I was skeptical of the whole soy-meat thing, but it turned out to be really good. You can't even tell it's not meat...I promise...even ask my step-dad, he still doesn't know :) But if you must, replace the vegetarian meat with ground turkey. Enjoy!

Vegetarian Chili

Ingredients:
1 tbsp. olive oil
½ medium onion, chopped
2 bay leaves
1 tsp. ground cumin
2 tbsp. dried oregano
1 tsp. salt
2 stalks celery, chopped
1 zucchini, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 oz.) cans chopped green chile peppers, drained
2 (12 oz.) pkg. frozen vegetarian burger meat crumbles, thawed
3 (28 oz.) cans whole tomatoes, crushed by hand
2 tbsp. chili powder
1 tbsp. ground black pepper
1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can black beans, undrained
1 (15 oz) can whole kernel corn, undrained

Directions:
Heat olive oil in large pot over medium heat. Stir in onions and first 4 spices. Cook and stir until onions are tender. Mix in next 6 vegetable ingredients. When vegetables are heated through, mix in the vegetarian burger meat. Reduce heat to low, cover pot, and simmer for 5 minutes. Mix in the remaining ingredients, except the corn. Bring to a boil and then reduce heat to low, simmering for 45 minutes. Stir in corn and continue cooking for 5 minutes before serving.

TOTAL TIME: 1 hour 15 minutes