Vegan Chili

Submitted by bluedawn

"I learned this from a hippie I used to cook for in Albuquerque, NM. I prefer to use S&W low sodium canned beans and tomatoes. As with any soup or stew, this recipe is flexible. I believe I've cooked this once a week for about nine years. It's still requested consistently by the family and friends."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 1 (15 ounce) can black beans, with liquid
• 1 (15 ounce) can kidney beans, with liquid
• 1 (15 ounce) can garbanzo beans or (15 ounce) can chickpeas
• 1 (15 ounce) can diced tomatoes
• 1 tablespoon canola oil
• 1 cup fresh mushrooms
• 1⁄2 red onion
• 1⁄2 - 1 bell peppers or 1/2-1 poblano chile
• 1 cup broccoli or 1 cup cauliflower
• 1 medium yellow squash
• 1 -3 jalapeno
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 -3 garlic cloves, minced
• fresh cilantro (to garnish)

directions

1. Chop all fresh ingredients a little smaller than bite-sized. You may want to mince the jalapenos to distribute more evenly if you're sensitive to spice.
2. Saute mushrooms, onion, jalapenos and garbanzo beans for a few minutes in oil.
3. Add the other beans, the tomatoes, squash, bell pepper, chili powder and cumin.
4. Simmer, stirring occasionally, for 10 to 15 minutes, until squash and mushrooms are soft and flexible.
5. Add the broccoli or cauliflower and garlic. Simmer for 5 to 10 more minutes, stirring occasionally.
6. Top with cilantro, if desired, and enjoy.