- 1 tablespoon canola oil
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 jalapeno peppers, chopped (optional)
- 1/4 cup chili powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 1/2 cups water
- 1 cup rinsed, uncooked white rice
- 1 (15 ounce) can corn
- 1/2 teaspoon ground black pepper
- 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
- 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.
- 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.
- Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
06/16/2019
recipepes.com
spicy vegan chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
