Vegan Taco Chili

A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 190 Calories

Ingredients

• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (11 ounce) can Mexican-style corn
• 3 (15 ounce) cans kidney beans
• 1 (6 ounce) can tomato paste
• 1 (29 ounce) can tomato sauce
• 1 small onion, finely chopped
• 1 pound sliced fresh mushrooms

Recipe Instructions

Step 1

Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.