Rocco's Vegan Chili

Name: Rocco's Vegan Chili
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 473 milliliters chopped bell peppers; 4 servings black pepper, to taste; 425 grams black beans, with liquid; 425 grams kidney beans, with liquid; 794 grams chopped tomatoes, with liquid; 177 milliliters chopped carrot; 177 milliliters chopped celery; 1 Tbsps chili powder (to taste); 118 milliliters chopped cilantro; 2 Tbsps dried basil; 3 garlic cloves, minced; 1 Tbsp ground cumin; 1 Tbsp lime juice; 3 Tbsps olive oil; 473 milliliters diced onions, divided; 2 Tbsps dried oregano; 4 servings sea salt, to taste; 3 Tbsps tomato paste; 312 grams whole kernel corn, undrained

Rocco's Vegan Chili might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 500 calories, 21g of protein, and 14g of fat per serving. This recipe serves 4. If you have bell peppers, tomato paste, carrot, and This recipe is typical of American cuisine.

Instructions

Heat oil in a large saucepan over medium heat. Saut 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.

Ingredients you will need

Salt And Pepper