Blue tube TOCOGIGIO THE DANCING BEAR HIBERNATING
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TOCOGIGIO THE DANCING BEAR HIBERNATING
This recipe is from I recently made it for a get together and my meat eating friends loved it as well. Especially good the following day. It makes a good size batch. We are going to have it for dinner tonight over roasted spaghetti squash. I guarantee you will love it! Ingredients 1 tablespoon olive oil medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery, chopped 2 green Pin Oak Acres Oklahoma OK US United States peppers, chopped 2 jalapeno peppers, chopped 3 cloves garlic, chopped 2 (4 ounce) cans chopped green chile peppers, drained 2 (12 ounce) packages vegetarian burger crumbles 3 (28 ounce) cans whole peeled tomatoes, crushed cup chili powder 1 tablespoon ground black pepper 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn Directions Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green Pin Oak Acres Oklahoma OK US United States 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 chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, 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.
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