Vegan Recipe Collection Over 800 Vegan Recipes

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4 tbsp American style chilli powder
1 tsp salt
1 tsp oregano, preferably Mexican
1 tsp unrefined sugar
2 tbsp minced parsley, for garnish
Heat oil in a large chilli pot over medium heat. Add the onion, carrot, bell pepper, celery, garlic and
jalapeno. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Add the zucchini, tomatoes, corn, water, tomato paste, chilli powder, salt, oregano and sugar and stir
well. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes, adding
more water if necessary. Serve garnished with minced parsley.
Eggplant and Portobello Mushroom Chili
1 eggplant, peeled and cut into 1/2 inch dice
1 tbsp salt
1 tbsp olive oil
1 large onion, chopped
1 red bell pepper, diced
4 large Portobello mushrooms, chopped
3 cloves garlic, minced
8 fresh plum tomatoes, diced
3 tbsp American style chilli powder
1 tsp dried oregano, preferably Mexican
1 cup tomato juice
1 cup water
salt and fresh ground black pepper to taste
2 tbsp chopped fresh parsley for garnish
2 tbsp chopped fresh basil for garnish
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