Vegan Chili Recipe

Football and Tailgating are synonymous with chips and salsa, pizza, BBQ, chicken wings, sausages, hotdogs and of course one of my favorite, chili. So I've come up with my version of chili that has less fat but hearty and delicious. My ultimate vegetable chili is filled with veggie goodness and a variety of beans that will surely hit the spot and could score you a touchdown.

Vegetable Chili Recipe
8 - 10 Servings (cup)

Ingredients
6 cloves garlic, micro grated or minced
1 small onion, chopped
10 tomatoes, diced
8 oz mushroom, quartered
2 stalks of celery, chopped
2 medium carrots, chopped
1 green bell pepper, chopped
1 pkg meatless ground, yves vegan cuisine
2 15 oz tomato sauce
1 cup vegetable broth
4 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin
1 tsp ground black pepper
1 15 oz kidney beans, rinsed & drained
1 15 oz black beans, rinsed & drained
1 15 oz white beans, rinsed & drained
1 15 oz pinto beans, rinsed & drained
1 15 oz corn, drained
1/4 cup soy sauce
1 tsp chili sauce, sriracha
1 tbsp ketchup
1 tbsp worcestershire sauce, vegan

Directions:
1. In a pot over high heat, add the garlic, onion & tomato, cover with a lid and cook for 5 minutes
2. Add the mushrooms, give it a good stir, cover with a lid and cook for another 5 minutes
3. Put the carrots, celery & green bell pepper, mix it well, cover with a lid and cook for another 5 minutes
4. After 5 minutes, add the meatless ground and break it so that it's mixes well with the other ingredients. Give it a good stir, cover it with a lid and cook for another 5 minutes.
5. Add the rest of the ingredients (tomato sauce, garlic powder, onion powder, chili powder, oregano, cumin and black pepper, vegetable broth, kidney beans, black beans, white beans, pinto beans, corn, ketchup, worcestershire sauce and hot chili sauce) then give it a good stir, cover with a lid, lower the heat to medium and let it simmer for 5 minutes.