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Vegan Taco Chili

SUBMITTED BY: Summer Adams

"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."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on aug. 21, 2003 by BMAPPLE

nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a... MORE

Reviewed on dec. 16, 2005 by MissMichal

Tastes great, if a little high in sodium. This is a great thing to leave in the crock pot all... MORE

Reviewed on jan. 31, 2008 by Kristen

This a great base recipe. I used three kinds of beans, kidney, black and northern beans. I... MORE

Reviewed on feb. 18, 2009 by ely

Great base recipe. In addition to the ingredients listed I added a can of chick peas and a... MORE

Reviewed on sep. 29, 2007 by kirkrey

Easy! And Delicious! MORE