Vegetarian Chicken Chili With Crushed Tortilia Chips And Cheese - cooking recipe

Ingredients

1 (16 ounce) can garbanzo beans
1 (16 ounce) can kidney beans
2 (16 ounce) cans Italian stewed tomatoes
1 cup ketchup
8 ounces canned diced green chiles
1 -2 tablespoon Worcestershire sauce
3 -5 dashes louisiana hot sauce
1 -2 teaspoon sugar
2 cups water
4 -5 tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
1/2 cup carrot, diced
3 -4 garlic cloves, chopped
1 teaspoon smoked paprika
1 -2 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon all purpose Greek seasoning
16 ounces vegan chicken, chunks
1 (13 ounce) can mexicorn
salt and pepper
1/2 cup cooked rice (optional)
crushed tortilla chips (to garnish)
sour cream (to garnish, Vegan or regular)
diced tomato, garnish
shredded cheese (to garnish, Vegan or regular)
diced onion (to garnish)

Preparation

In large pot place chick peas, kidney beans, tomatoes, ketchup, sugar, Worcestershire sauce, green chili's, water (add more water if needed) and hot sauce. Stir and cook on medium heat. Add olive oil to skillet and add onions, green pepper, carrots and heat over medium flame. Cook 2 minutes then add garlic, cook until vegetables are tender. Be careful not to burn garlic. Add chili powder, cumin,Greek seasoning and paprika to vegetable mixture. Stir and cook about 1-2 minutes being careful not to burn. Add onion mixture to beans, stir bring to boil, lower heat and simmer for 30 minutes. Add chicken and corn, stir and taste (adjust seasonings as needed. Cook 10 more minutes and serve over rice if desired. Garnish with crushed tortilla chips, chopped tomatoes, chopped onions. Use vegan style grated cheese and sour cream if desired.