Spicy Vegan Chili

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Ingredients

• 1 tablespoon canola oil

• 1 large green bell pepper, diced

• 1 large onion, diced

• 2 jalapeno peppers, chopped (Optional)

• ¼ cup chili powder

• 2 cloves garlic, minced

• 1 ½ teaspoons salt

• ½ teaspoon ground cumin

• 1 (28 ounce) can crushed tomatoes

• 1 (15 ounce) can black beans

• 1 ½ cups water, or as needed

• 1 cup rinsed, uncooked white rice

• 1 (15 ounce) can corn

• ½ teaspoon ground black pepper

• 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

1. Heat oil in a pot over medium-high heat. Sauté bell pepper, onion, and jalapeño peppers in hot oil until tender, about 3 minutes. Add chili powder, garlic, salt, and cumin. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.

2. Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check after 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.

3. Stir corn and black pepper into chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Tips

You can use brown rice if you prefer.

Do not halve the amount of beans, even if you halve the recipe. You may double if desired.

Nutrition Facts (per serving)

Photos of Spicy Vegan Chili