Vegan Chilli
By: sulyvette
Published: Monday, August 30, 2010 - 1:59pm

Ingredients




1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 can (28 ounce) whole peeled tomatoes with liquid, chopped
1 can (19 ounce) kidney beans with liquid
1 can (11 ounce) whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil

Preparation

1 Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. 2 Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

About


Calories:155
Fat:3g
Cholesterol:0