I was craving some serious comfort food on these last few cold nights and created this fantastic recipe for vegetarian chili. I’m sure it would have been even better in a Crock-Pot, but I certainly didn’t hear anyone complaining about it. (The ninja was sweet enough to handle the onions)
Ingredients:
- 2 Morningstar Veggie Sausage Patties, chopped
- 1 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) cans dark red kidney beans, rinsed and drained
- 1 (15 ounce) can white kidney beans, rinsed and drained
- 1/2 (15 ounce) can corn
- 1 (29 ounce) can diced tomatoes
- 1 (12 fluid ounce) can tomato juice (I used left over diced tomatoes from Masala Channa and pureed them in a food processor)
- 2 onions, chopped
- 4 cloves of garlic, chopped
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 2 bay leaves
- salt and pepper to taste
First I sauteed the onions and garlic for a few minutes in a large pot with some olive oil. Then added all the other ingredients. Simmer for about an hour. Serve with grated cheddar cheese and warmed corn tortillas.
