I can't believe it's Vegan Icantbeliveitsvegan | Page 26

You will need:
2 T of Oil
3-4 cloves of garlic minced
1 large onion chopped
1 capsicum chopped
3 sticks of celery chopped
I large carrot chopped
3 sticks of celery chopped
1 punnet of mushrooms chopped
1 cup vegetable stock
2 T of chili powder or sauce
1 tin of kidney beans rinsed
1 tin of diced tomatoes
1 T of tomato paste
1 bay leaf
2 tsp ground coriander
1 tsp paprika
1 tsp oregano
Method:
1. Heat oil in large saucepan,
sauté garlic and onion till
clear.
2. Add capsicum, carrot and
celery and cook till tender
(approx. 5 min).
3. Add remaining
ingredients, bring to a
boil, reduce heat and
simmer for around one
hour, or until chili is thick
and fragrant.
4. Serve with corn chips or
rice and vegan sour
cream.
This was Rob’s own recipe, it was one of his favorites and he would make