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My Famous Chili (Vegan)

My own adaption of Cookie And Kate's vegetarian chili recipe. Contains lots of shroomage, beans and tomatoey goodness. If you are one of those people who hate coriander, feel free to omit it.

No_photoBy sletthaug

Prep
Cook
Serves 6people
Ingredients
1
onion, medium
8
cloves of garlic
2
carrots, medium
400
gr shrooms
1
red pepper, large
2
ribs of celery (optional)
2
tins chopped tomatoes
1
tin kidney beans
2
tins black beans
5
dl vegetable broth
15
gr coriander
2
tbsp chili powder
2
tsp cumin
2
tsp smoked paprika
1
tsp oregano
2
bay leaves
1
tbsp red wine vinegar
Directions
1.
Use a medium-sized pot for this recipe.
2.
Chop onion, garlic and shrooms, peel and chop carrot. Fry the onion until golden and then add the garlic, carrot and shrooms.
3.
Chop red pepper and celery, if using, add all to the pot.
4.
Drain all the beans and put them aside in a bowl.
5.
Add the dried spices to the pot, mix and let it gently fry for a minute.
6.
Add broth, chopped tomatoes and beans.
7.
Add the bay leaves and bring to the boil.
8.
Allow the chili to gently simmer for as long as you'd like, but minimum 30 minutes.
9.
When done, discard the bay leaf and take the pot off the heat.
10.
Use an immersion blender to blend parts of the chili for around 5 - 10 seconds, giving it a nice consistency.
11.
Chop the coriander and add it to the chili, then add the red wine vinegar.
12.
Salt and pepper to taste.
13.
Serve with rice and some salad, alternatively also guacamole and sour cream (which obviously would make it not vegan).
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