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Vegetarian Chili

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Homemade Organic Vegetarian Chili
Homemade Organic Vegetarian Chili

Smokin' Ts Vegetarian Chili

a48ee8f1d5b689929c484044ce971c48?s=30&d=mm&r=gGuy Kopperud
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Vegetarian
Servings 8 servings
Calories 390 kcal


  • slow cooker


  • 1 tbsp olive oil
  • 1/2 medium onion chopped
  • 2 bay leaves
  • 1 tsp ground cumin
  • 2 tbsp dried oregano
  • 1 tbsp salt
  • 2 stalks of celery chopped
  • 2 green bell peppers chopped
  • 2 jalapeno peppers chopped
  • 3 cloves of garlic chopped
  • 2 4 oz cans chopped green chile peppers drained
  • 2 12 oz packages of vegetarian burger crumbles
  • 3 28 oz cans whole peeled tomatoes crushed
  • 1/4 cup 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
  • 1 15 oz can whole kernel corn
  • 4 tbsp Smokin' Ts With a Kick or Original


  • 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 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 chili with chili powder, Smokin' Ts 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.


Calories: 390kcal
Keyword chili, vegetarian
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