Accidentally AWESOME Vegan Chili with NO Weird Ingredients

• Produce

  • 1 Bay leaf
  • 4 15oz cans Beans, No-Salt-Added
  • 1/2 lb Carrots
  • 2 Celery stalks, large
  • 2 cups Corn, frozen
  • 4 Garlic cloves, large
  • 1 Onion, large
  • 2 15oz cans Tomatoes

• Canned Goods

  • 1/3 cup Tomato paste

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

• Other

  • (optional 2 cups cooked Brown Rice or Quinoa

Found on thekitchengirl.com

Description

Ingredients

• 2 Tbsp Olive Oil
• 1 large Onion (finely chopped)
• 2 large Celery stalks (finely chopped)
• 4 large Garlic cloves (minced)
• 1/2 lb. Carrots (finely chopped)
• 4-15oz cans No-Salt-Added Beans of your choice (DO NOT drain)
• 2-15oz cans Diced Tomatoes
• 1/3 cup Tomato Paste
• 2 cups Frozen Corn
• 2 Tbsp Chili Powder
• Salt and Pepper to taste
• 2 cups Water
• 1 Bay Leaf
• (optional) 2 cups cooked Brown Rice or Quinoa

Directions

• Gather ALL ingredients and implement prep steps located next to ingredients (chop, dice, etc).
• In a large soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
• Add ONIONS; sauté until a little browning occurs (3-5 minutes); add CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
• Add BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, WATER, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1-2 hours until flavor and consistency are reached.
• (optional) At the end of simmering cycle, add cooked BROWN RICE or QUINOA to the chili; serve warm.

Nutrition