Vegan Chili
Posted by Tucker Cooper
Paprika, Cumin, Onion, Tomatoes, Salt And Pepper, Corn, Chili Powder, Cloves Garlic, Tomato Sauce, Cayenne Pepper, Black Beans, Kidney Beans, Bell Peppers
Made with Non-GMO Sourced Ingredients, This Dressing is a Great Vegan Alternative to Mayo
Made with Non-GMO Sourced Ingredients, This Dressing is a Great Vegan Alternative to Mayo
Vegan Chili Recipe
This vegan chili is a filling and delicious meal suitable for any occasion. It is high in protein and fiber, making it an excellent choice for a filling lunch or dinner. The combination of spices and vegetables imparts a bold and savory flavor that will not disappoint.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 onion, chopped
- 2 cans diced tomatoes
- Season with salt and pepper to taste
- 1 can corn, drained
- 1 tablespoon chili powder
- 3 cloves garlic, minced
- 1 tin tomato sauce
- 1/4 teaspoon cayenne pepper
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 bell peppers, chopped
Time Needed
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Instructions
- Sauté the onion and garlic in a large pot over medium heat until the onion is translucent.
- Sauté the bell peppers for about 2-3 minutes.
- Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
- Bring the chili to a boil, then reduce to a low heat and continue to cook for 30-40 minutes, or until the vegetables are tender and the flavors have combined.
- Serve immediately and enjoy.
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