Rocco's Vegan Chili

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 cups diced onions, divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves, minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder (to taste)
• 1 tablespoon ground cumin
• 1 (28 ounce) can chopped tomatoes, with liquid
• 3 tablespoons tomato paste
• 1 (15 ounce) can black beans, with liquid
• 1 (15 ounce) can kidney beans, with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt, to taste
• black pepper, to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese (optional)

Recipe

• 1 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.
• 2 stir in the peppers, garlic, chili powder and cumin. cook about 6 minutes.
• 3 stir in tomatoes, tomato paste, beans, and corn. season with oregano, basil, salt and pepper.
• 4 bring to a boil, and reduce heat to low. cover and simmer for 30 minutes, stirring occasionally.
• 5 stir in lime juice and cilantro just before serving. top with the reserved 1/2 cup of chopped onion and soy cheese, if using.