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

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.