Tuesday, January 31, 2012

Vegan Chili--it's totally YUMMY!

I did my own take on this Vegan Chili by Rocco.
It is a thick Chili, but it hits the spot for sure.
3 tbsp olive oil
1 Large onion chopped
5 chopped celery sticks
1 cup chopped carrots
3 tsp garlic (ya know the ground kind from the jar)
3 Chopped green and/or red bell pepper
3 tbsp chili powder (I like the taste)
1 tbsp ground cumin
1 (28-oz) can of diced tomatoes with liquid
1 small 60z jar of tomato paste
1 (15-oz) can organic black beans with liquid
1 (15-oz) can organic kidney beans with liquid
1 (11-oz) can organic whole kernel corn, undrained
2 tbsp dried oregano
1 1/2 tbsp dried basil
Salt and pepper to taste

Heat oil in a large saucepan over medium heat. Saute veggies and seasoning.

Stir in tomatoes, tomato paste, beans, and corn. Bring to a boil, and reduce heat to low. Cover and simmer for 30-45  minutes, stirring occasionally.

* Little Man likes Taco Cheese on top of his--that would not qualify this as vegan. But, he says it's GOOD!*

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