We Don't Need No Stinking Meat!!!

     My oldest daughter, Linsey, has been sick since Saturday and I have been home with her all week. Let's just say that my Suzie-Homemaker side has come out in FULL FORCE! I cleaned house ALL DAY monday and it looked spectacular (until Jason and Regan got home of course) and then yesterday I spent all morning and most of the afternoon cooking and baking and cleaning the kitchen.
     In case you weren't aware our house is made up of three vegetarians and one omnivore. So many people have asked us, "How do you cook a meal?" Well, we cook just like you do. Except WITHOUT meat most of the time. Jason eats mainly vegetarian meals at home in exchange for not having to cook. He actually loves to cook, but only when the mood strikes him and even then he will more often than not make a vegetarian meal. That's why we love him!
     So since the weather has been getting colder I've been craving chili. Jason and I love chili so I decided that since I was home it was time to make a pot. I dug out a super yummy recipe and on Monday night, jason went to the grocery store after class and on Tuesday I made chili. Woot Woot! Everybody's happy...except Linsey, of course, who doesn't like anything. Thankfully (in this case) she's sick and isn't hungry anyway.
     We're still home today and the chili has been calling my name all morning. Finally I answered it's call and indulged in a bowl. Now I say indulged, but there is nothing unhealthy about MY chili. It's actually vegan and loaded with beans, tomatoes, onions, garlic and morningstar farms veggie crumbles. If anyone is looking for an easy recipe that tastes super yummy look no further. RealFitMama has your back. Pair it with some homemade cornbread muffins too for a little sweetness. You won't regret it...
     And if you want to make it for you or your family here's the recipe. ENJOY!

Ingredients:

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 celery, chopped

2 red/yellow/orange bell peppers, chopped

2 jalapeno peppers, chopped

5 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

1/4 cup chili powder

1 tbsp ground black pepper

1 (15 ounce) cans kidney beans, drained

1 (15 ounce) cans garbanzo beans, drained

1 (15 ounce) cans black beans

1 (15 ounce) cans whole kernel corn

Directions:

1. 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.

2. 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.