Vegetarian Chili

Vegetable Chili

• 3 tablespoons vegetable or canola oil
• 1 large onion, diced
• 3 celery stalks, diced
• 6 garlic cloves, crushed
• 24 ounces veggie crumbles or extra hard tofu
• 2/3 cup dehydrated bell peppers
• 1 ½ tablespoons Badia Jalapeño Ground (add by ¼ teaspoon for an extra kick)
• 2 Badia Bay Leaves
• 1 cup Badia Chili Powder
• 3 tablespoons Badia Ground Cumin
• 1 tablespoon Badia New Mexico Ground Chili
• 1 tablespoon Badia Smoked Paprika
• 2 cups vegetable broth
• 3 cans, 28 ounces each crushed or diced tomatoes
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup freeze dried corn
• Badia Pink Himalayan Salt, to taste
• Badia Table Grind Black Pepper, to taste
• Badia Arrowroot to thicken consistency (optional)

Garnishes

• Green Onion
• Shredded Cheese
• Sour Cream
• Crackers
• Diced Onion
• Fresh Tomato

• In a large soup pot, heat the oil and sauté the onion, celery and garlic until translucent
• Add the veggie crumbles and stir
• Stir in all the dry seasonings and bell peppers and mix until evenly coated
• Slowly pour in the vegetable broth, stirring often so the seasonings do not clump
• Bring the liquid to a simmer until the peppers have softened
• Add the tomatoes and beans
• Bring back to a simmer and adjust the salt and pepper