Big Batch Vegan Chili
15-serving veggie chili packed with flavor (as well as protein and fiber)
Servings 15 people
Calories 334kcal
Cost $21
Equipment
- 8 quart stock pot or larger
Ingredients
- 2 cans sweet corn
- 2 cans black beans
- 2 cans pinto beans
- 2 cans kidney beans
- 2 cans tomato sauce
- 2 cans diced tomatoes
- 3 cups water
- 5 ribs celery
- 16 cloves garlic
- 2 large onions
- 2 peppers (yellow, green, etc.)
- 1 large hot pepper
- 7 tbsp ground cumin
- 3 tbsp ground black pepper
- 4 tbsp dried oregano
- 1 tbsp olive oil
- 6 tbsp maple syrup or cane sugar (optional)
- 3 tbsp salt (optional)
- 1 lb vegan meat substitute (optional)
Instructions
- In a large stock pot sauté chopped onion and pressed garlic in olive oil
- Strain and rinse all beans in a colander
- Add water, beans, corn, tomato sauce and diced tomatoes to pot
- Add sliced peppers, celery, maple syrup, and all spices
- Let simmer for 2-3 hours, stirring occasionally
- Serve with green onions and tortilla chips