Name: Easy Vegan Chili
Ingredients: 1 tablespoon oil; 1 yellow onion, diced; 1 bell pepper, diced; 4 15-ounce cans (443ml) of fire-roasted tomatoes; 3 15-ounce cans (443ml) of beans, drained and rinsed ((can be any combination of black, kidney, or pinto beans)); 1 cup (165g) 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; Avocado ((optional)); Vegan sour cream ((optional)); Cilantro ((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 corn chips as a quick and nutritious snack.

Ingredients

1 tablespoon oil
1 yellow onion, diced
1 bell pepper, diced
4 15-ounce cans (443ml) of fire-roasted tomatoes
3 15-ounce cans (443ml) of beans, drained and rinsed (can be any combination of black, kidney, or pinto beans)
1 cup (165g) 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

For Serving

Avocado (optional)
Vegan sour cream (optional)
Cilantro (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.

Notes

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

Easy Vegan Chili

Ingredients

For Serving

Instructions

Notes

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