1 large onion, chopped
2 stalks celery, chopped
3 bell peppers, chopped (can use frozen pkg onion with bell pepper)
1 tsp cumin
2 Tbsp oregano
1 Tbsp sea salt
Vegan Chili
1/8 tsp pepper
3 cloves garlic, minced
1 Tbsp chili powder (to taste)
1 can Rotel tomatoes with chiles (optional, if you don’t like it spicy)
3 cans diced tomatoes (or 3 tomatoes diced)
1 can garbanzo beans (drained)
2 cans black beans (drained)
1 can whole corn (drained)
Heat olive oil in a large pot over medium heat.
Stir in onions and cook until clear.
Then stir in peppers, celery, garlic, & seasonings.
Cover, reduce heat to low and simmer 5 minutes.
Add tomatoes, beans, corn and bring to a boil.
Reduce heat to low and simmer 45 minutes.
This is a great vegan chili with cornbread muffins on a cold winter day:)