Vegan Chilli

Photo: sulyvette

Ingredients

1 tablespoon vegetable oil

1 cup chopped onions

3/4 cup chopped carrots

3 cloves garlic, minced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3/4 cup chopped celery

1 tablespoon chili powder

1 1/2 cups chopped fresh mushrooms

1 can (28 ounce) whole peeled tomatoes with liquid, chopped

1 can (19 ounce) kidney beans with liquid

1 can (11 ounce) whole kernel corn, undrained

1 tablespoon ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

Preparation

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.