Veggie Chili
The addition of beans, vegan meat (I use Lightlife Smart Ground Plant-based Crumbles) and mushrooms along with tons of other vegetables make this vegan chili he
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Peeler
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 package meatless crumbles
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 red bell pepper, finely chopped, seeds and membranes discarded
- 1 jalapeno, finely chopped, seeds and membranes discarded
- 8 ounces mushrooms, chopped
- 4 cloves garlic, minced
- 1/4 tsp salt
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 (28 ounce) can diced tomatoes, with juices
- 1 (15 ounce) can kidney beans, no-added-salt
- 1 (15 ounce) can garbanzo beans, no-added-salt
- 1 bay leaf
- 1-2 cups vegetable broth, low sodium
- 1 bunch cilantro
- 2 limes, cut into wedges
- 1 bunch green onion, sliced
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