Vegan Taco Chili Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 1 pound sliced fresh mushrooms
<br>- 2 cloves garlic, minced
<br>- 1 small onion, finely chopped
<br>- 2 stalks celery, chopped
<br>- 1 (29 ounce) can tomato sauce
<br>- 1 (6 ounce) can tomato paste
<br>- 3 (15 ounce) cans kidney beans
<br>- 1 (11 ounce) can Mexican-style corn
<br><p></p>Directions
<br>step 1: Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
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Ingredients
- 1 tablespoon olive oil
- 1 pound sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 stalks celery, chopped
- 1 (29 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 (15 ounce) cans kidney beans
- 1 (11 ounce) can Mexican-style corn

Directions
step 1: Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

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