Valerie Thurner-Viers Vegan Chilli

This recipe was passed on to me by someone I went to high school with.   I'm not a vegan but I like my vegies.  I thought this sounded good.
Enjoy

This is a recipe that I created years ago when I was a very strict vegetarian.

Heat 2 Tablespoons of EVOO in a 8 - 10 quart, heavy pot and saute the following ingredients:

2 large onions minced

4 large organic Carrots minced

Add the following till fragrant and remove from pot:

6 cloves of garlic minced

Heat 1 Tablespoon of EVOO and add the following and cook till tender”

1 pound of organic Carmine Mushrooms cleaned & cubed

While the mushrooms are cooking roast the following in a preheated oven at 425:

5 small to medium organic Zucchinis cubed

10 Roma tomatoes peeled and seeded

Steam the following till just tender and turn in to the mushrooms after they have been cooked:

1/2 pound of Broccoli

Add everything back into the pot, and add all the following ingredients:

2 large cans of organic diced tomatoes, undrained

2  cups of organic Tomato Juice

2 Tablespoons chili powder

2 Jalapeño chili, seeded and chopped

1 Tablespoon Cumin

2 teaspoons Paprika

1 teaspoon Sugar

1 teaspoon Cayenne pepper

Optional

1 Tablespoon of EVOO in a heavy sauce pan and add the following:

1 pound of Veggie Meat tossed with one Tablespoon Chili powder. 

Cook till heated through and add to pot.

After all the ingredients have been added to the pot let simmer on LOW heat for an hour and serve with garnish.

Garnish

Tortilla chips

Sharp cheddar cheese, shredded

Red onion, chopped

Avocado, diced

Black beans drained and rinsed