VEGAN TACO CHILI

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Vegan Taco Chili image

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.

Provided by Summer Adams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

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

Steps:

  • 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 Facts : Calories 190 calories, Carbohydrate 35.1 g, Fat 2.4 g, Fiber 10.9 g, Protein 10.9 g, SaturatedFat 0.3 g, Sodium 947.1 mg, Sugar 6.5 g

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