Chili

I asked my friend Sarah, trolled the internet and found some vegan chili recipes, put them all together, using what I had available in my fridge and this is what we came up with (2 thumbs up from Mr. Meat and Potatoes on this Super Bowl feast).

1 T cold-pressed olive oil

1 large onion, chopped
2 cloves garlic, minced
2 yellow peppers, seeded and chopped
2 stalks celery, chopped
1 cup baby carrots, chopped
1 cup chopped mushrooms
1 jalapeno pepper, seeded and chopped
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can chickpeas, drained and rinsed
2 28 oz cans sodium free diced tomatoes, with juice
1 6 oz can tomato paste
2 tbsp. chili powder
2 tsp. coriander
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce

salt and pepper to taste

chopped cilantro for topping

Sautee chopped veggies in olive oil until semi-soft, add everything else, stir and simmer for at least 30 minutes.  Then, AND THIS IS THE KEY TO "REAL-TASTING" CHILI...I took about 25% of the chili out of the pot, pulsed it in the food processor in batches until it was the texture of ground beef and dumped it back in.  This effect really made the experience feel like eating chili.  It was DELICIOUS!!!