Ultimate Vegan Chili

• Vegan
• Gluten free

• Produce

  • 2 packs (12oz each meatless veggie
  • 2 1/2 cups Black beans, canned or soaked and cooked
  • 4 Carrots, large
  • 6 Celery stalks
  • 1 1/2 cups Cilantro, fresh
  • 1 1/2 cups Corn niblets, organic
  • 4 cloves Garlic
  • 2 1/2 cups Kidney beans, red canned or soaked and cooked
  • 5 Onions, medium
  • 3 1/2 cups Tomatoes, fresh or canned

• Baking & Spices

  • 6 tbsp Chili powder
  • 2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on loveandlentils.com

Description

Ingredients

• 2 tablespoons olive oil
• 5 medium onions, chopped
• 4 large carrots, chopped
• 6 celery stalks, chopped
• 4 cloves garlic, finely chopped
• 3 1/2 cups diced tomatoes (fresh or canned)
• 2 1/2 cups red kidney beans (canned or soaked and cooked)
• 2 1/2 cups black beans (canned or soaked and cooked)
• 1 1/2 cups organic corn niblets
• 2 packs (12oz each) meatless veggie ground (optional; can substitute with an extra can of beans of choice)
• 6 tablespoons chili powder
• 1 1/2 cups chopped fresh cilantro (plus torn leaves for topping)
• 2 teaspoons sea salt

Directions

• Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, beans, corn, veggie ground, chili powder, cilantro and salt. Stir well and simmer over low heat, stirring occassionally. The chili will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better (approx. 1 hour, 30 minutes is great). Serve in bowls and garnish with torn cilantro leaves and a side of organic tortillas if you wish!