Vegan Chili

I mentioned during my meal planning post that I was going to try something new tonight, well here it is: 

Vegan Chili.

Isn't it beautiful? It smells wonderful, but is still cooking so I wont know how fantastic it is until the end of this post probably.

Here is the recipe, from Dr. Oz's website. My friend Kristen at Mama swears recommended it, but she has been making it long enough to make lots of adaptations. I made it exactly like the recipe except that we cooked all the onion at once and we wont do soy cheese. anyways, here is goes.

Rocco’s Vegan Chili Recipe

Ingredients

3 tbsps 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-ounce) can of diced tomatoes with liquid


3 tbsps tomato paste


1 (15-ounce) can organic black beans with liquid


1 (15-ounce) can organic kidney beans with liquid


1 (11-ounce) 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


Directions
: Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of onions, celery and carrots until soft. 

Stir in peppers, garlic, chili powder and cumin. 

Cook about 6 minutes.


(the white stuff is ice crystals from my frozen bell peppers)

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.

***UPDATE!***

It is fantastic!

We also made some BBQ chicken because my husband had serious doubts about it being edible, and we also served it with corn bread.

What is your little victory today?

 Guitarplayingmommy,

Heather