Rocco's Vegan Chili

Create Rocco's vegan chili recipe at home!

3 tbsp Olive oil
2 cups Chopped onions (divided)
3/4 cup Chopped celery
3/4 cup Chopped carrots
3 Garlic cloves (chopped)
2 cups Green and/or red bell pepper
1 tbsp Chili powder
1 tbsp Ground cumin
1 can (28 oz) Diced tomatoes
3 tbsp Tomato paste
1 can (15 oz) Organic black beans
1 can (15 oz) Organic kidney beans
1 can (15 oz) Whole kernel corn
1 1/2 tbsp Dried oregano
1 1/2 tbsp Dried basil
1 tbsp Lime juice
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, 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 1/2 cup of chopped onions and soy cheese, if using.