ingredients
1 small green pepper chopped, small
2 celery stalks sliced (about 1/2 cm slices)
1 onion, chopped
3 cloves garlic, minced
1 cup frozen corn
olive oil
10 button mushrooms, halved
1 small zucchini, chopped
796 ml can diced tomatoes
549 ml / 19 fl oz can 6 bean medley, drained & rinsed
1 1/2 tbsp chili powder
1 tbsp vegan worcestershire sauce
1 tsp salt
1 tsp dried cilantro
1 tsp cumin
fresh ground black peppeercorns to taste
1 cup basmati rice - optional
Tofutti Sour Supreme
Daiya Cheddar Style Shreds
red pepper flakes
method
If desired, cook rice according to package directions.
Heat some olive oil in a large pot, add onions, celery and green pepper. Saute 'til onion translucent.
Mix in garlic. Saute a few minutes.
Add zucchini and mushrooms. Saute 'til zucchini starts to get soft.
Add tomatoes, beans, corn, chili powder, worcestershire sauce, salt, cilantro, cumin and black pepper. Mix well.
Bring to a boil. Reduce heat. Simmer 1 hour, stirring frequently.
Serve on a bed of rice, topped with Daiya Cheddar Style Shreds, Toffutti Sour Supreme and red pepper flakes.
This is a very pretty and tasty dish. I served it with warm bread sticks...it served 4 of use with chili left over for lunch tomorrow!
