Name: Spicy Vegan Chili
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Canola oil - 1 tablespoon; Green bell pepper, diced - 1 large; Onion, diced - 1 large; Jalapeno peppers, chopped (Optional) - 2; Chili powder - ¼ cup; Garlic, minced - 2 cloves; Salt - 1 ½ teaspoons; Ground cumin - ½ teaspoon; Crushed tomatoes - 1 (28 ounce) can; Black beans - 1 (15 ounce) can; Water, or as needed - 1 ½ cups; Rinsed, uncooked white rice - 1 cup; Corn - 1 (15 ounce) can; Ground black pepper - ½ teaspoon; Shredded mozzarella-style vegan cheese (such as Daiya®) - 1 (8 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Vegan Chili

1. Canola oil - 1 tablespoon

2. Green bell pepper, diced - 1 large

3. Onion, diced - 1 large

4. Jalapeno peppers, chopped (Optional) - 2

5. Chili powder - ¼ cup

6. Garlic, minced - 2 cloves

7. Salt - 1 ½ teaspoons

8. Ground cumin - ½ teaspoon

9. Crushed tomatoes - 1 (28 ounce) can

10. Black beans - 1 (15 ounce) can

11. Water, or as needed - 1 ½ cups

12. Rinsed, uncooked white rice - 1 cup

13. Corn - 1 (15 ounce) can

14. Ground black pepper - ½ teaspoon

15. Shredded mozzarella-style vegan cheese (such as Daiya®) - 1 (8 ounce) package

How to cook deliciously - Spicy Vegan Chili

1. Stage

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. Stage

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. Stage

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