vegetarian chili

recipe originally from door sixteen. i adapted it slightly, replacing the bulgar wheat with soy crumbles and the balsamic vinegar with lime juice. i think it would be delicious with ground turkey or dark meat chicken chunks. this recipe is not spicy at all. next time, i think i will add red chili flakes or spicier peppers.

Anna's Vegetarian Chili
serves 6-8

olive oil
1 large onion, chopped
3 medium carrots, chopped
3 tsp of minced garlic
3 celery stalks, chopped
1 large bell pepper (your choice of color), chopped
2 jalapeno peppers (with or without seeds/ribs), finely chopped
2 tbs chili powder
1 tsp cumin
1 1/2 tsp oregano
1 1/2 tsp basil
2 tsp kosher salt
28 oz can crushed tomatoes with basil
15 oz can kidney beans, liquid included
15 oz can black beans, liquid included
1 small can of sweet corn, liquid not included
12-14 oz package of soy 'fake meat' crumbles
juice of 2 limes

saute onion, carrot, celery, garlic, spices, and salt in olive oil. when soft, add the bell pepper and jalapeno. then add beans (with liquid), crushed tomatoes, and corn. bring to a boil, then simmer for 30 min or longer. add soy crumbles about 10-15 min before serving. add lime juice right before you take the chili off of the fire.

serving suggestions: i served mine over fried polenta slices and topped with broken blue corn chips and mexican blend shredded cheese. delicious!