Ingredients
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3 tablespoons olive oil
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3/4 cup chopped celery
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3 garlic cloves, minced
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1/2-1 tablespoon chili powder (to taste)
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1 tablespoon ground cumin
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1 (28 ounce) can chopped tomatoes, with liquid
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3 tablespoons tomato paste
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1 (15 ounce) can black beans, with liquid
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1 (15 ounce) can kidney beans, with liquid
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1 (11 ounce) can whole kernel corn, undrained
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1 1/2 tablespoons dried oregano
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1 1/2 tablespoons dried basil
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sea salt, to taste
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black pepper, to taste
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1 tablespoon lime juice
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1/2 cup chopped cilantro
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shredded soy cheese
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3/4 cup chopped carrot
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2 cups chopped bell peppers
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2 cups diced onions, divided
Instructions
- Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
- Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
- Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
- Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.