Rocco'S Vegan Chili - cooking recipe

Ingredients

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)

Preparation

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.
Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.