Spicy Vegan Chili

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 354 Calories

Ingredients

• 1 ½ cups water
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 large onion, diced
• 1 (28 ounce) can crushed tomatoes
• ½ teaspoon ground cumin
• ¼ cup chili powder
• 1 tablespoon canola oil
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans
• 1 large green bell pepper, diced
• 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
• 2 jalapeno peppers, chopped (Optional)
• 1 cup rinsed, uncooked white rice

Recipe Instructions

Step 1

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

Step 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 every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.

Step 3

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