Rocco's Vegan Chili
photo by LifeIsGood
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 44.37 ml olive oil
- 473.18 ml diced onions, divided
- 177.44 ml chopped celery
- 177.44 ml chopped carrot
- 3 garlic cloves, minced
- 473.18 ml chopped bell peppers
- 7.39-14.79 ml chili powder (to taste)
- 14.79 ml ground cumin
- 793.78 g can chopped tomatoes, with liquid
- 44.37 ml tomato paste
- 425.24 g can black beans, with liquid
- 425.24 g can kidney beans, with liquid
- 311.84 g can whole kernel corn, undrained
- 22.18 ml dried oregano
- 22.18 ml dried basil
- sea salt, to taste
- black pepper, to taste
- 14.79 ml lime juice
- 118.29 ml chopped cilantro
- shredded soy cheese (optional)
directions
- Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
- Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
- Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
- Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.
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