Makes approx. 8 servings.
1 tablespoon olive oil
1 large onion, chopped
2 bay leaves
3 teaspoon ground cumin
1 tablespoon dried oregeno
2 teaspoons salt
3 stalks celery, chopped
2 green peppers, chopped
2 jalepenos, chopped
4 cloves garlic, minced
2 (4 oz) can chopped green chili peppers
1 12 oz package vegetarian burger crumbles
1 jar (24 oz) RAO’s homemade arrabbiata spaghetti sauce
1 jar (24 oz) RAO homemade marinara sauce
1/4 cup chili powder
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 package (16 oz) frozen sweet yellow corn
1/2 cup fresh cilantro chopped
16 tortilla chips
1. Heat the olive oil in a pressure cooker on the ‘saute’ setting. Saute the onion with the bay leaves, 2 tsp cumin, oregano, and salt. Cook until the onion is tender, then mix in the celery, green pepper, jalapeno, garlic, and green chili pepper.
2. When the vegetables are heated through, add the vege burger crumbles. Cook for another 2-3 minutes.
3. Throw the rest of the ingredients (yes, the tortilla chips too!) into the pressure cooker. Cook on low pressure for 20 minutes.
4. Enjoy your chili with hot sauce (I suggest Lillies of Charleston Low Country Loco sauce)