My Vegan Chili Recipe-Hearty and nutrient rich-low fat

• 3 whole carrots finely chopped
• 1 can kidney beans
• 1 can of Chickpeas
• 1 red onion finely chopped
• 6 cloves of garlic diced
• 1 white potato chopped
• 1 Sweet potato or yam chopped
• 1 can stewed tomatoes or 3 large tomatoes chopped
• 1 can tomato sauce (Plain)
• 1 can of tomato paste
• 1 can of corn or 3 corn on the cob (cut the corn off the cob)
• 1 package of vegan soy ground beef substitute
• 1 teaspoon sea salt
• 1 table spoon olive oil
• 6 mushrooms (regular) or one large portabello chopped
• 1 green pepper or 1 red pepper chopped
• 2 Tablespoons of cayenne pepper
• 4 tablespoons of Chili powder

1. In a med-large pot add olive oil and stir in onions and garlic until cooked down
2. add vegan soy ground beef substitute and cook until brown
3. remove from heat
4. add beans, chick peas, carrots, sweet potato, tomatoes, corn, salt, mushrooms, peppers, tomato sauce (Don't add the tomato paste yet)
5. Fill the pot with water leaving 2-3 inches at the top
6. place on burner and bring to a boil for 20-30 minutes stirring frequently
7. add cayenne pepper and chili powder to taste. You may need less or more depending on your own personal taste.
8. Turn down heat to 2 and let simmer for 4 hours stirring occasionally.
9. At the end of the 4 hours stir in can of tomato paste as a thickening agent.
10. Let simmer for 10 more minutes
11. serve with corn bread
12. Makes enough for 1 meal plus leftovers

Hearty Vegan Chili @ Group Recipes