This chili pairs well with football and family. This favorite — and filling — vegetarian chili scores every time. It is especially delicious over brown rice and with cornbread!
1/2 to 1 tablespoon olive oil
1 yellow onion, diced
2 green bell peppers, diced
3 ribs of celery, diced
3 cloves of garlic, minced
3 carrots, thinly sliced
1 cup white mushrooms, diced
1/2 cup yellow corn (optional)
4 teaspoons Ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried cayenne pepper (optional)
1 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper (optional)
30-ounce can red kidney beans, washed and drained
28-ounce can crushed tomatoes
1 cup vegetable broth (low sodium)
Sauté onions, peppers and mushrooms together in the olive oil and season with black pepper. Add garlic once the onions start to caramelize. Add other ingredients with broth last. Simmer on low for 15 minutes.
Optional toppings: green onions, cilantro, vegan sour cream, vegan cheddar cheese or nutritional yeast.