Dr. Nandi’s Veggie Chili

Dr. Nandi's Veggie Chili



  • 1 Tbsp of organic olive oil
  • 1/2 medium onion chopped
  • 2 bay leaves
  • 1 tsp of ground cumin
  • 2 Tbsp of dried oregano
  • 3/4 Tbsp of salt
  • 2 stalks of celery chopped
  • 2 jalapeños peppers chopped
  • 2 green bell peppers chopped
  • 3 cloves of garlic chopped
  • 6 oz of chopped green pickled chile peppers
  • 24 oz of vegetarian burger crumbles
  • 3 28 oz cans of whole peeled organic tomatoes, crushed
  • 1/4 cup chili powder
  • 1 Tbsp ground black pepper
  • 15 oz of kidney beans
  • 15 oz of garbanzo beans
  • 15 oz of black beans
  • 15 oz of frozen whole kernel corn


  • 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 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper.
  • Stir in the 3 beans.  Bring to a boil, reduce heat to low and simmer for 45 minutes.
  • Stir in corn and continue to cook for 10 more minutes before serving.
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