Medium Bread Soup

Vegan Taco Chili

Name: Vegan Taco Chili
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 tablespoon olive oil; 1 pound sliced fresh mushrooms; 2 cloves garlic , minced; 1 small onion , finely chopped; 2 stalks celery , chopped; 1 can tomato sauce , 29 ounce; 1 can tomato paste , 6 ounce; 3 cans kidney beans , 15 ounce; 1 can Mexican-style corn , 11 ounce

Total Time

28 min

15m prep · 13m cook

Servings

4 people

Rating

—

Difficulty

Medium

22 views

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A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.

Ingredients

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

Instructions

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.