I’m having such a wonderful time cooking with my sister on my trip to Philly! We made a vegan chili for dinner tonight, chalk full of lots of delicious veggies, and a perfectly warm food for the cold East Coast evenings.

VEGAN CHILI
(serves 4-6)

Ingredients

6 cloves garlic, minced
3 carrots (1 cup chopped)
1 onion (1 cup chopped)
1 red bell pepper, chopped
1 green bell pepper, chopped
mushrooms (2 cups chopped)
2 tbsp chili powder
2 tbsp cumin
2 tbsp oregano
2 tbsp basil
pinto beans (15 oz can)
black beans (15 oz can)
kidney beans (15 oz can)
salt and pepper

1. Saute 6 minced cloves of garlic, 1 cup chopped carrots, and 1 cup chopped onion in 1 tbsp olive oil in a large pot until soft.

2. Add 1 chopped red bell pepper, and 1 chopped green bell pepper with 2 tbsp chili powder. Saute for another 5 minutes.

3. Add 2 cups chopped mushrooms, and 2 tbsp each of cumin, oregano and basil.

4. Add 1 15 oz can with liquids of each: pinto beans, black beans and kidney beans. (Note: at this point we also added 1.5 cups of frozen corn, however I don’t usually eat or recommend corn as it’s high glycemic.)

5. Simmer on low with the cover on for about 20 minutes. Salt and pepper to taste.