Recipe List:
15 Bell Pepper Recipes
Banana Pepper Fajitas (gf)
Bell Peppers Lemonly Dressed and Cumin-esque (gf, vegan)
Bulgarian Pepper Casserole (gf, vegetarian)
Chicken with Bell Pepper Ragout
Classic Stuffed Bell Peppers (gf)
Kofta-Stuffed Bullhorn Peppers
Peppers Roasted with Garlic (gf, vegan)
Peppers with Tomato Sauce (gf, vegan)
Quick Chicken Fajitas with Peppers
Ratatouille on the Grill (gf, vegetarian)
Rice Stuffed Bell Peppers (gf, vegan)
Roasted Eggplant and Pepper Salad (gf, vegetarian)
Stuffed Banana Peppers (gf)
Stuffed Bell Peppers (gf)
Sweet Pepper Soup (gf)
Tomato Pepper Sauce (gf, vegan)
Vegetarian Chili (gf, vegan)


Bell Peppers Lemonly Dressed and Cumin-esque

From Farmer John’s Cookbook

1/2 cup plus and 1 Tbsp extra virgin olive oil, divided
2 red or purple bells, thinly sliced
2 green or yellow bells, thinly sliced
1/4 cup freshly squeezed lemon juice (1 large)
2 Tbsp minced parsley
1 tsp ground cumin
1 tsp honey (optional)
1 clove garlic, minced
1/4 cup finely chopped scallions or red onion
1/2 tsp salt
freshly ground black pepper

1. Heat 1 Tbsp of oil in large skillet over medium-high heat. Add the peppers and saute, stirring until slightly soft, about 3 minutes. Let cool.

2. Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and juice have combined and thickened.

3. Toss the peppers and scallions or red onion with the vinaigrette in a large bowl, add the salt and season with pepper to taste. Refrigerate for 1 hour.

Serves 4.

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Peppers Roasted with Garlic

Submitted by apprentice Cheryl Kastanowski

Olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

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Tomato Pepper Sauce

Submitted by apprentice Cheryl Kastanowski

4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely chopped
1 teaspoon minced garlic
Salt and pepper to taste

Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.

Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.

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Classic Stuffed Bell Peppers

1 1/2 to 2 cups cooked white rice
4 bell peppers
1 lb ground beef (ground chuck, 16% fat)
6 large fresh basil leaves, chopped (or 1 1/2 tea spoons dried basil)
1/2 teaspoon dry summer savory
1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
1 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil

1. If you haven’t already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)

2. Cut the tops off of the bell peppers. Remove and discard the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.

3. Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.

4. Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

5. Place on middle rack and cook for 35-50 minutes, or longer, until the meat is cooked through.
Serves 4 to 6. Serve with ketchup.

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Rice Stuffed Bell Peppers

Submitted by CSA Member Hayriye Cetin Karaca

2 lb (~1kg) bell peppers
1 cup rice, washed and drained
2 onions, finely chopped
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1 cup hot water
1 tbsp dried/fresh mint
½ tsp allspice
¼ tsp cinnamon
½ tsp sugar
1 tbsp salt
½ tomato, sliced in 4 pieces for caps

Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers.
Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.

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Peppers with Tomato Sauce

Submitted by CSA Member Hayriye Cetin Karaca from

2-3 green peppers, cut into bite sizes
2 tbsp olive oil
2 tomatoes, crushed or 6-7 tbsp crushed tomato in a can
2-3 cloves of garlic, minced
½ tsp salt to taste

In a skillet shallow fry peppers with olive oil. Sprinkle half of the salt. When peppers become soft and light brown, place them in a plate. Then place crushed tomatoes, minced garlic and remaining salt in same skillet. The remaining oil in the skillet will be enough for tomatoes. Cook tomatoes over low heat for 3-4 minutes.
Finally pour the tomato sauce on shallow fried peppers. You can garnish with sweet corn pieces.
You can serve Peppers with Tomato Sauce cold or warm with any kind of meat and poultry dishes.

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Roasted Eggplant and Pepper Salad

Submitted by apprentice Cheryl Kastanowski

For the salad:

Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips

8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper

For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

8 warm pita bread rounds, cut into wedges

To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.

Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Yield: 8 servings

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Ratatouille on the Grill

Submitted by apprentice Cheryl Kastanowski

3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese

Prepare outdoor grill for covered, direct grilling on medium.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.

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Sweet Pepper Soup

2 large garlic cloves, unpeeled
1/4 teaspoon extra-virgin olive oil
3 red bell peppers
1 cup fat-free chicken broth
1 tablespoon reduced-fat sour cream
1 teaspoon 1% milk or water
1 tablespoon minced fresh chives or parsley

Preheat oven to 350°F.

Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.

While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and purée in a blender with roasted garlic and chicken broth.

Transfer purée to a saucepan. Heat over moderate heat, stirring, until warm, then season with salt and pepper.

Stir together sour cream and milk. Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.

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Quick Chicken Fajitas with Peppers

From The Practical Produce Cookbook by Ray and Elsie Hoover

1 lb. boneless chicken breast
1 tbsp. oil
1 green pepper in 1/4 inch strips
1 medium onion, thinly sliced
salt and pepper to taste
2/3 cup chunky salsa
1 1/2 tsp. chili powder
8 8-inch flour tortillas


Cut chicken into thin strips. Heat oil in a large skillet. When hot add chicken, pepper and onion. Stir fry 4 minutes or until chicken is lightly browned. Drain. Sprinkle lightly with salt and pepper. Combine salsa and chili powder and add to chicken; cook and stir until thoroughly heated. Warm tortillas. Place about 1/2 cup of the mixture on each tortilla. Fold up bottom; fold in sides and secure with a toothpick, leaving top open. Serve with sour cream if desired.

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Chicken With Bell Pepper Ragout

1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
1 small yellow onion, cut into medium dice
1/2 cup extra-virgin olive oil
1/2 tsp. cayenne
Kosher salt and freshly ground black pepper
1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup all-purpose flour
1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
2 Tbs. nonpareil (small) capers, rinsed and patted dry

Position a rack 6 inches from the broiler element and heat the broiler on high.

Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the cayenne, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.

Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.

Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.

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Stuffed Banana Peppers

6-8 large banana peppers
2 cups shredded sharp cheddar cheese
1 small tomato, diced
1 medium onion, diced
1/2 small green bell pepper, diced
1-2 jalapeños, diced
1/8 tsp. salt
12-16 bacon slices

Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds. Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on a rack in a broiler pan. Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden.

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Bulgarian Pepper Casserole
From Moosewood Cookbook by Mollie Katzen

1 1/2 cups uncooked brown rice
2 3/4 cups water
1 tbsp. lemon juice
2-3 tbsp. freshly minced dill (or 2 tsp. dried dill)
1 1/2 tbsp. olive oil
2 cups minced onion
4-5 medium green/red/yellow peppers, chopped into 1/2 inch pieces
3/4 tsp. salt (more to taste)
fresh black pepper
1/2 tsp. oregano
2 tsp. basil
8 medium cloves garlic, half of them minced, half of them sliced (keep minced and sliced garlic separate)
1 cup crumbled feta cheese
1 1/2 cups cottage or ricotta cheese (may be lowfat)
2 medium-sized fresh, ripe tomatoes
1 cup whole Niçoise olives (or sliced, pitted kalamata olives) (possibly more, to taste)

Place rice and water in a saucepan. Cover and bring to a boil. turn the heat down as low as possible and simmer without interruption for about 40 minutes, or until the rice is tender. Remove from heat, fluff with a fork and stir in lemon juice and dill. Set aside.

Meanwhile, heat the olive oil in a large skillet. Add onions, and saute over medium heat 5-8 minutes, or until the onions become soft. Add peppers, salt, pepper and herbs and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender. Stir in the minced garlic (save the sliced garlic for later) and cook for just a minute more. Remove from heat and stir in the feta cheese.

When you are ready to assemble the casserole, preheat the oven to 375F. Lightly oil a 9×13 inch baking pan.

Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade and whip until smooth.

Combine rice, pepper saute and whipped cheese in a large bowl and mix until very well combined. Transfer to the prepared pan and spread into place. Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion over the tomatoes.

Bake uncovered at 375F until bubbly- about 30-40 minutes. Serve hot or warm.

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Stuffed Bell Peppers

A personal favorite of mine, I love to make stuffed peppers. The TRICK is steaming the peppers for three minutes before stuffing and baking them. It is WORTH the extra step, your peppers will turn out so nicely if you steam them first!

This recipe can be found here:

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese


Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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Banana Pepper Fajitas

I shouldn’t have to convince you that any fajita is delicious, but if you’ve never had one I recommend trying it!

Here is where I found this recipe:


2 lbs. boneless skinless chicken breast
1 packet fajita seasoning
2-3 pepper of your choice (we used jalapeño, poblanos and banana peppers – shishito also would work well), thinly sliced
1 large sweet onion, thinly sliced
2 tbsp. olive oil
1/4 cup cilantro, chopped


shredded cheese
corn tortillas


Prep the chicken first. Start by cutting the chicken breasts in half to make them thinner, trim the fat and then cut into strips.
Heat 1 tbsp. of oil in a large skillet. Place in chicken and cook on medium-high for 5-7 minutes on one side, flip and cook for another 4-5 minutes (or until chicken is cooked). Remove from pan.
Add remaining 1 tbsp. of oil to the pan, then add sliced onions and peppers and toss to coat in oil.
Cook for 5-8 minutes until vegetables have softened.
Add chicken back to pan, add fajita seasoning and water (use directions on the packet for this). Toss well to combine.
Cook for about 5 minutes at a simmer.
Add chopped cilantro and toss to combine. Either add fajita mixture to a corn tortilla, burrito bowl, salad or just by itself.

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15 Favorite Bell Pepper Recipes

Here is a link to 15 different ways to use your peppers! Please note, Bullhorn peppers work just as well for stuffing, I’ve been using them instead of the bell peppers actually and saving the bell peppers for a pasta primavera or something that could really use their sweetness.

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Kofta-Stuffed Bullhorn Peppers

Great middle eastern meal!

Here’s the link!

4 large Romano (bullhorn) peppers, halved lengthways, seeds removed
10 ml olive oil
1 tbsp coconut oil
2 red onions, peeled and finely sliced
3 cloves garlic, finely chopped
1 eggplant, trimmed and diced into 1cm cubes (250g)
250 g lamb mince
250 g beef mince
½ tsp ground cinnamon
1 tsp ground cumin
½ tsp sweet smoked paprika
salt and black pepper
1 tbsp tomato puree
100 ml beef stock
70 g pine nuts
½ bunch of coriander, roughly chopped
225 g grated mozzarella, patted dry


Preheat the oven to 210°C (fan 190°C/gas mark 6–7).
Lay the peppers on a baking tray in a single layer, drizzle over the olive oil and roast in the hot oven for 20 minutes.
Meanwhile, melt the coconut oil in a large frying pan over a medium to high heat, then add the red onion and garlic and fry for 3–4 minutes or until just soft.
Crank up the heat to maximum and add the eggplant and both types of mince. Fry the ingredients over the high heat, stirring occasionally for a few minutes, breaking up the mince with a wooden spoon. Sprinkle in the cinnamon, cumin and paprika and stir to incorporate.
Season with a generous amount of salt and pepper, then add the tomato puree along with the beef stock and let the mixture simmer away – you don’t want it to be too wet. After a couple of minutes, turn the heat off and stir through the pine nuts and chopped coriander.
Remove the roasted peppers from the oven. They should have collapsed a little but still be holding their shape. Carefully drain off liquid that may have been produced while roasting, then fill the cavities with the mixture. Don’t worry if the mixture falls over the side.
Slice or tear the mozzarella and arrange over the top of the mince, then slide the tray back into the oven and bake for a further 10 minutes. The mozzarella will have melted nicely by this point. Serve up with a generous helping of rocket.

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Pickled Peppers

How many pickled peppers could a piper pick?

1 tablespoon olive oil *
12 ounces chilies of choice about 4 cups
4 cloves garlic sliced in half
1 3/4 cup white vinegar
3/4 cup water
1 tablespoon sugar **
½ teaspoon salt


In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).
Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.
Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.

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Vegetarian Chili


1 tablespoon olive oil
½ medium onion, chopped
2 leaf (blank)s bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 medium (blank)s green bell peppers, chopped
2 peppers jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles (optional)
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn (or substitute frozen from the CSA!)


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.
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.

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