Vegan Chilli
Ingredients:
- 1 tablespoon olive oil or grape seed oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (12 ounce) packages of meat substitute
- 3 (28 ounce) cans diced tomatoes, crushed
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can garbanzo beans, drained (optional)
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can whole kernel corn
Directions:
1. Heat the oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, and oregano. Season with salt and pepper. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, and garlic.
2. When vegetables are heated through, mix in meat substitute. Reduce heat to low, cover pot, and simmer 5 minutes.
3. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in all the beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. Add a little vegetable stock if necessary.
