It’s Tasty Tuesday today, and I wanted to share a healthy and vegan recipe. I am really feeling the need to eat my vegetable more, so here is a recipe for a great winter meal: Chili!
3 tbsp olive oil
2 cups chopped onions, divided
3/4 cup chopped celery
3/4 cup chopped carrots
3 cloves garlic, chopped
2 cups chopped green and/or red bell pepper
1 tbsp chili powder
1 tbsp ground cumin
1 (28-oz) can of diced tomatoes with liquid
3 tbsp tomato paste
1 (15-oz) can organic black beans with liquid
1 (15-oz) can organic kidney beans with liquid
1 (11-oz) can whole kernel corn, undrained
1 1/2 tbsp dried oregano
1 1/2 tbsp dried basil
Salt and pepper to taste
1 tbsp lime juice
1/4 cup warm water
1 tsp sugar
1/2 cup chopped cilantro
Shredded soy cheese (optional)
Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.
Stir in tomatoes, tomato paste, beans, sugar, 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, warm water, and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.