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I made this spicy chili by tweaking a family recipe to make it vegan. Great on football Sunday! Cornbread is a great addition to this dish.
Ingredients
- 1 tablespoon canola oil
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 jalapeno peppers, chopped (Optional)
- ¼ cup chili powder
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 ½ cups water, or as needed
- 1 cup rinsed, uncooked white rice
- 1 (15 ounce) can corn
- ½ teaspoon ground black pepper
- 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
Directions
Step 1
Heat oil in a pot over medium-high heat. Saut? bell pepper, onion, and jalape?o 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.
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 after 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
Step 3
Stir corn and black pepper into chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
Tips
You can use brown rice if you prefer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat5g | 25% |
| Sodium1405mg | 61% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber9g | 32% |
| Total Sugars3g | |
| Protein12g | |
| Vitamin C33mg | 166% |
| Calcium84mg | 6% |
| Iron5mg | 25% |
| Potassium703mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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