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Alyona

Big Batch Vegan Chili

15-serving veggie chili packed with flavor (as well as protein and fiber)
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 15 people
Course: Main Course
Cuisine: American
Calories: 175
Ingredients Equipment Method

Ingredients
  

  • 2 cans sweet corn
  • 2 cans black beans
  • 2 cans pinto beans
  • 2 cans kidney beans
  • 2 cans tomato sauce
  • 2 cans tomatoes diced
  • 3 cups water
  • 5 ribs celery
  • 16 cloves garlic
  • 2 large onions
  • 2 bell peppers yellow, green, etc
  • 1 hot pepper large
  • 7 tbsp cumin ground
  • 3 tbsp black pepper ground
  • 4 tbsp oregano dried
  • 1 tbsp olive oil
  • 6 tbsp maple syrup or cane sugar (optional)
  • 3 tbsp salt (optional)
  • 1 lb vegan meat substitute (optional)

Equipment

  • 8 quart stock pot or larger

Method
 

  1. In a large stock pot sauté chopped onion and pressed garlic in olive oil
  2. Strain and rinse all beans in a colander
  3. Add water, beans, corn, tomato sauce and diced tomatoes to pot
  4. Add sliced peppers, celery, maple syrup, and all spices
  5. Let simmer for 2-3 hours, stirring occasionally
  6. Serve with green onions and tortilla chips