Meatless Mexican Chili


2 tbsp vegetable oil
2 medium onions
4 cloves garlic, minced
4 celery stalks, diced
4 carrots, diced
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, finely chopped
1 cup (250ml) diced purple cabbage
28oz (800ml) can stewed tomatoes
1 bay leaf
2 cups low sodium vegetable stock
19oz (540ml) can red kidney beans, drained and rinsed
1 cup apple juice
½ cup dry red wine (optional)
3 tbsp chili powder
1 tbsp cocoa powder
1 tbsp lemon juice
¼ cup fresh coriander, chopped
¼ cup fresh basil, chopped
¼ cup fresh mint, chopped
2 medium avocados, cubed (optional)
Chopped chives for garnish


Heat oil in large saucepan over medium high heat. Saute onions for about 5 minutes or until just translucent. Add garlic, celery, carrot, peppers and cabbage, and then saute for another 3 minutes, stirring occasionally.

Add tomatoes, bay, veg stock, beans, juice, wine, chili powder and lemon juice to the pot and bring to a boil. Stir well and reduce to low heat and simmer for about 45 minutes or until carrots are tender.

Just before serving, add coriander, basil, mint and avocado, discarding bay leaf. Can be served on it own, garnished with chives, or serve over rice, corn bread or tortillas. Freeze leftover portions for a quick meal on a busy day.