Three Bean Veggie Chili
1/2 red bell pepper, chopped small
1/2 yellow bell pepper, chopped small
1 small white onion, chopped small
1 jalapeño or chili pepper
1-2 stalks celery, sliced small
2 cloves garlic, minced
olive oil, as needed
1 (14 ounce) can corn, drained
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can pinto beans, undrained
1 (14 ounce) can black beans, undrained
1 (14 ounce) can red kidney beans, undrained
1 1/2 tablespoons chili powder
1 tablespoon vegan worcestershire sauce (or Bragg's Aminos), optional
1 teaspoon salt
1 teaspoon dried cilantro
1 teaspoon cumin
dash hot sauce (I use Sriracha)
black pepper, to taste
1. In large pot, saute all veggies excluding garlic in olive oil until the onions start to look transparent.
2. Add garlic and saute together for about 1 minute or until the garlic becomes fragrant.
3. Add all remaining ingredients and let simmer on the stove for 1 hour, stirring regularly.
Source of recipe: I wrote this recipe.