Vegan Taco Chili

Vegan Taco Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks celery, chopped
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 (15 ounce) cans kidney beans
  • 1 (11 ounce) can Mexican-style corn


Directions

  1. Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

05/12/2018
Vegan Taco Chili, recipe PT15M PT1H 5 455 calories

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