Vegan Confetti Chili

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Vegan Confetti Chili

 

1 medium stalk celery, diced (or 1 tablespoon dried celery leaves)

2 large onions chopped (please don't use dehydrated onions)

1 bell pepper, diced (can use 3 tablespoons dried)

1 cup uncooked rice (can use barley if desired)

1-1/2 cups (or 1 can) vegetable broth (can be from vegan bouillon

cubes)

2 regular or 1 large can diced tomatoes

1 can tomato sauce

2 cans black beans

3 cans kidney beans

1 can yellow corn

1 tablespoon minced garlic

3 teaspoons (more or less to your taste) chili powder

1/2 teaspoon pepper

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon sea salt

1 teaspoon oregano

1 teaspoon salt-free seasoning blend (such as Spike or Mrs. Dash)

Water as needed

 

Place all ingredients into large pot. Cook until the rice (or barley)

is tender. Keep adding water as needed to reach the desired

consistency. I prefer a runny chili so I can put cornbread in it to

soak up the juices. Sometimes I will use other beans as well,

depending on what I have on hand. I try to make sure I use a couple of

different shapes/sizes.