Vegan Taco Chili

Who said Chili is just for meat eaters only? Not Living Better Cafe.
This chili you are sure going to love
Serves: 5

1 1/2 tsp. olive oil
1/2 lb. sliced fresh mushrooms
1 clove garlic, minced
1/2 small onion, finely chopped
1 stalk celery,chopped
1/2 (29 oz.) can tomato sauce
1/2 (6 oz.) can tomato paste
1 1/2 (15 oz.) cans pink beans
1/2 (11 oz.) can sweet corn (not creamed corn)
15 oz. Soy chorizo (casing removed)
1 1/4 red bell pepper, finely chopped
1 1/4 Tbsp. ground Chili powder
1 1/4 c. fresh cilantro, roughly chopped


Directions:

Heat the oil in a large dutch oven skillet. Add the soy chorizo and break up with the wooden spoon, until crumbled for 2 minutes and Set aside. Sautee the mushrooms, garlic, bell pepper, onion and celery until tender. Transfer them to a stock pot . Stir in the tomato sauce, tomato paste, chorizo,beans and corn. Cook for at least an 45 minutes to blend the flavors. Stir in the cilantro and simmer for 15 more minutes.