Print: Vegan Taco Chili

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.

Prep

15 min

Cook

13 min

Servings

Difficulty

Medium

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
1 , 6 ounce
3 , 15 ounce
1 , 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegan-taco-chili