Name: Vegetarian Chili
Yield: 32
Ingredients: 8 stalks celery; 8 peppers jalapeno peppers; 1 cup chili powder; 0.25 cup olive oil; 2 unit medium onion, chopped; 8 unit bay leaves; 1.33 tbsp ground cumin; 0.5 cup dried oregano; 0.25 cup salt; 8 unit green bell peppers; 12 clove garlic; 2 lb chopped green chile peppers, drained; 6 lb vegetarian ground beef; 21 lb whole peeled tomatoes, crushed (canned); 0.25 cup ground black pepper; 3.75 lb kidney beans, drained; 3.75 lb garbanzo beans, drained; 3.75 lb black beans; 3.75 lb canned whole kernel corn

Vegetarian Chili

Serves 32

Ingredients

8	stalks	celery
8	peppers	jalapeno peppers
1	cup	chili powder
0.25	cup	olive oil
2	unit	medium onion, chopped
8	unit	bay leaves
1.33	tbsp	ground cumin
0.5	cup	dried oregano
0.25	cup	salt
8	unit	green bell peppers
12	clove	garlic
2	lb	chopped green chile peppers, drained
6	lb	vegetarian ground beef
21	lb	whole peeled tomatoes, crushed (canned)
0.25	cup	ground black pepper
3.75	lb	kidney beans, drained
3.75	lb	garbanzo beans, drained
3.75	lb	black beans
3.75	lb	canned 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 chili peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 min.

2. Mix 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.