Name: Easy Vegan Chili
Ingredients: 1 tablespoon oil; 1 onion, diced; 1 bell pepper, diced; Four 411 gram tins of tomatoes; Three 425 gram tins of beans, drained and rinsed ((can be any combination of black, kidney, or pinto beans)); 165 gram of sweet corn ((fresh, frozen, or canned)); 2 tablespoon chili powder (– start with less if you don’t like spicy food–it’s easy to add more heat later!); Salt and pepper to taste; Vegan cheese ((optional)); Avocado ((optional)); Unsweetened “natural” soy or coconut yogurt ((optional))

When we say “easy,” we mean less than 20 minutes from start-to-finish easy! Double the batch and use it as a topping for pasta or rice, or enjoy with tortilla chips as a quick and nutritious snack.

This chili can be eaten by itself or over a potato, rice, or pasta!

Ingredients

1 tablespoon oil
1 onion, diced
1 bell pepper, diced
Four 411 gram tins of tomatoes
Three 425 gram tins of beans, drained and rinsed (can be any combination of black, kidney, or pinto beans)
165 grams of sweet corn (fresh, frozen, or canned)
2 tablespoons chili powder – start with less if you don’t like spicy food–it’s easy to add more heat later!
Salt and pepper to taste

Optional toppings:

Vegan cheese (optional)
Avocado (optional)
Unsweetened “natural” soy or coconut yogurt (optional)

Instructions

Add the oil to a large pot over medium heat, along with the onions and bell peppers. Cook until they begin to soften, about 2-3 minutes.
Mix in the diced fire-roasted tomatoes, beans, corn, and chili powder.
Bring to a boil and then lower the heat and simmer for 15 minutes.
Salt and pepper to taste.

Easy Vegan Chili

Ingredients

Optional toppings:

Instructions

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