Rocco'S Vegan Chili

• 3 tablespoons olive oil
• 2 cups diced onions, divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves, minced
• 2 cups chopped bell peppers
• 1/2 - 1 tablespoon chili powder (to taste)
• 1 tablespoon ground cumin
• 1 (28 ounce) can chopped tomatoes, with liquid
• 3 tablespoons tomato paste
• 1 (15 ounce) can black beans, with liquid
• 1 (15 ounce) can kidney beans, with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt, to taste
• black pepper, to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese (optional)

1. Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
2. Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
3. Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
4. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
5. Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.

olive oil, onions, celery, carrot, garlic, bell peppers, chili powder, ground cumin, tomatoes, tomato paste, black beans, kidney beans, whole kernel corn, oregano, basil, salt, black pepper, lime juice, cilantro, soy cheese

Taken from www.food.com/recipe/roccos-vegan-chili-402167 (may not work)