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Spicy Vegan Chili
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vegan chili with rice, beans, and jalapeños for a spicy twist.
Ingredients:
  • 1 tablespoon canola oil
  • 1 large green bell pepper, diced
  • 1 large onion, diced
  • 2 jalapeno peppers, chopped
  • 0.25 cup chili powder
  • 2 cloves garlic, minced
  • 1.5 teaspoons salt
  • 0.5 teaspoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans
  • 1.5 cups water, or as needed
  • 1 cup rinsed, uncooked white rice
  • 1 (15 ounce) can corn
  • 0.5 teaspoon ground black pepper
  • 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
Instructions:
  • In a pot over medium-high heat, sauté bell pepper, onion, and jalapeño peppers in oil until tender, about 3 minutes. Stir in chili powder, garlic, salt, and cumin. Cook for an additional 10 minutes, stirring occasionally to prevent burning.
  • Combine tomatoes, beans, water, and rice in a pot. Bring to a boil, then simmer on low with the lid on until the rice is fully cooked, approximately 20 minutes. Add 1/4 cup of water at a time if needed, checking after 10 to 15 minutes.
  • Combine corn and a touch of black pepper into the simmering chili, allowing the flavors to meld for approximately 5 minutes until heated through. Serve alongside a generous sprinkle of vegan cheese.

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