Vegan Chili

This recipe makes lots. . . 6 to 8 servings! You may want to cut it in half.

Ingredients:

1 medium onion chopped

2 medium carrots chopped

1 tbsp olive oil

3 1/2 cups canned or cooked kidney beans

1 28-oz can diced tomatoes (3 1/2 cups)

1 6-oz can tomato paste

2 and 1/2 cups cooked or canned chickpeas (garbanzo beans)

8 - 12 mushrooms chopped (optional)

1 12-oz can of corn (1 1/2 cups)

3/4 cup rice (I use brown)

1 to 3 tbsp chili powder (taste and possibly add more)

1 tbsp pepper

2 tbsp curry paste (red paste made from hot peppers in international or asian food section of grocery store... I wonder if you can substitute hot sauce)

2 cups vegetable stock or water

In a large pot, saute the onions and carrots in the oil until the onions are translucent. Add the remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally. 

Note: You can add any other veggies you have: peppers, zucchini, etc.