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- simmer
- stir
- sautee
- boil
2.0|tbsp|Canola Oil|canola oil.jpg|28.36
1.0|pc|Large Onion|Onion whole and unpeeled.jpg|75.0
4.0|pc|Garlic Cloves|new_sliced garlic lengthwise.jpg|300.0
2.0|stalk|Celery|Celery.jpg|40.0
3.0|cup|Vegetable Broth|vegetable broth.jpg|600.0
1.0|can|Diced Tomatoes|diced tomatoes.jpg|500.0
1.0|tbsp|Mustard|mustard.jpg|14.18
2.0|tbsp|Sugar|sugar.jpg|28.36
2.0|tsp|Chili Powder|red chili powder.jpg|10.0
0.5|tsp|Cumin|cumin.jpg|2.5
1.0|tsp|Chipotle Chiles In Adobo Sauce|chipotle peppers in adobo.jpg|5.0
1.0|tbsp|Molasses|glycerin or molasses.jpg|14.18
0.5|tsp|Salt|salt1.jpg|2.5
2.0|tbsp|Apple Cider Vinegar|apple cider vinegar.jpg|28.36
1.0|tbsp|Vegan Worcestershire Sauce|worechestire sauce.jpg|14.18
1.0|can|Chili Beans|new_boiled kidney beans.jpg|500.0
1.0|can|Pinto Beans|pinto beans.jpg|500.0
1.
Heat canola oil in a large stew pot over medium heat.
2.
Saute onion, garlic, and celery until onion is translucent.
3.
Add vegetable broth and tomatoes, and stir to combine.
4.
Add the next nine ingredients, and stir to combine.
5.
Increase heat and bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes.
6.
Add chili beans, pinto beans, and chopped Portobello mushrooms.
Stir to combine.
7.
Cover and simmer for an additional 15 minutes or until all vegetables are tender.
8.
Serve and enjoy!
0:45 Hr
4 persons
entree
vegetable,comfort food,legumes & beans
spicy