Rocco's Vegan Chili

By EdieK

Ingredients

• 3 tbsp olive oil
• 2 cups chopped onions, divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 3 cloves garlic, chopped
• 2 cups chopped green and/or red bell pepper
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 (28-oz) can of diced tomatoes with liquid
• 3 tbsp tomato paste
• 1 (15-oz) can organic black beans with liquid
• 1 (15-oz) can organic kidney beans with liquid
• 1 (11-oz) can whole kernel corn, undrained
• 1 1/2 tbsp dried oregano
• 1 1/2 tbsp dried basil
• Salt and pepper to taste
• 1 tbsp lime juice
• 1/2 cup chopped cilantro
• Shredded soy cheese (optional)

Details

Adapted from doctoroz.com

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in 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 1/2 cup of chopped onions and soy cheese, if using.