VEGGIE CHILI

Vegan
Serves 12-16
INGREDIENTS: PROCEDURES:
Step 1:
  • 3 Tbsp Olive Oil
  • 1/2 cup Red Wine
  • 3 Onions, medium, chopped
  • 4 cloves Garlic, minced
Step 1:
  • In large heavy pot, over medium heat, combine wine and oil and heat to simmering
  • Add onions and garlic and sauté 5 minutes.
Step 2:
  • 1/2 cup Water or Vegetable Stock
  • 1 cup Zucchini, 1/2 inch dice
  • 1 cup Baby Carrots, chopped
  • 1 cup Celery, chopped
  • 1 cup Sweet Pepper, red or green, chopped
Step 2:
  • Add water (or stock), zucchini, carrots, celery, and peppers and sauté until the carrots start to soften.
Step 3:
  • 1 cup Ripe Fresh Tomatoes, 1 inch dice
  • 4 14oz cans Diced Tomatoes with juice
  • 3 Tbsp Tomato Paste
  • 2 cups White Mushrooms, sliced
  • 2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 1 Tbsp Dried Basil
  • 1 Tbsp Oregano
  • 1 Tbsp Dill
Step 3:
  • Add fresh tomatoes, canned tomatoes, tomato paste, mushrooms, chili powder, cumin, basil, oregano, and dill and simmer for twenty minutes, stirring often.
  • (Optional) For a "con carne" effect, add textured soy meat substitute (crumbled Morningstar sausage patties are best)
Step 4:
  • 1 16oz can Red Kidney Beans,drained and rinsed
  • 1 16oz can Pinto Beans,drained and rinsed
  • 1 16oz can Black Beans,drained and rinsed
  • 1 Tbsp Lemon Juice
  • 2 tsp Brown Sugar
  • Cayenne Pepper or Hot Sauce
Step 4:
  • Add beans, lemon juice, sugar, and cayenne pepper (or hot sauce) to taste, and simmer for twenty minutes, stirring often.