We gave this vegetarian chili our highest rating at the taste-testing table.
Oxmoor House JANUARY 2003
Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add garlic and next 3 ingredients; cook 1 minute. Add recipe crumbles and next 7 ingredients, stirring well; bring to a boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring frequently. Discard bay leaf.
Spoon chili into individual bowls. Top each serving with green onions, olives, and cheese.
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