Vegetarian (really vegan) Chili

Vegetarian (really vegan) Chili

This is an old recipe of my mother’s and probably the first vegan thing I ever ate as an entree. She came to visit recently, and made this easy, tasty dish again. As always, I was captivated by it’s hearty simplicity.

1 cup onion, chopped

6 cloves garlic, chopped

1/4 cup olive oil

1/2 cup green peppers, chopped

1 cup plum tomatoes, chopped

1 zucchini, chopped

2 cups broccoli florets

1/2 lb mushrooms, sliced

3 tsp chili powder

salt and fresh cracked pepper to taste

16 oz can of dark red kidney beans, drained and rinsed

For toppings; more chopped onion, fresh cilantro, chopped scallions or shredded soy cheese, cheddar flavor.

Sauté onions in olive oil, five minutes. Add garlic, sauté one minute. Add green pepper, tomatoes, zucchini, broccoli, mushrooms and seasoning, stir and simmer 10 minutes. Add beans, heat through.

Serve in big bowls with toppings on the side and maybe a hunk of cornbread.

http://www.elephantjournal.com/2013/10/3-vegetable-recipes-to-put-meat-on-your-bones/