Spring seems like it should be here by now, but in reality we have a few more months in parts of the country of bitter cold temperatures. How about a recipe of spicy vegan chili to warm up our hearts until spring has sprung? This chili is perfect for a night when you want to get cozy, kick back and spoon up something hearty and flavorful.
Spicy Vegan Chili Recipe
Prep time
Cook time
Total time
Hearty, vegan chili to warm and fill you up!
Ingredients
- 1 15 oz. can kidney beans, rinsed
- 1 15 oz. can cannellini beans, rinsed
- 1 28 oz. can crushed tomatoes
- ¾ cup corn
- 1½ cup vegetable stock
- ½ medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 small zucchinis, diced
- 1 jalapeno pepper, diced (if you love the spice factor, use two!)
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tsp oregano
- ½ tsp cayenne
Instructions
- In a large pot, heat olive oil on medium heat. Add the onions and cook until transparent for about 3-4 minutes.
- Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 4-5 more minutes, stirring occasionally. Then, add garlic and cook until sweet, about a minute additional.
- Next, add the tomatoes to the pot along with the vegetable stock. Add oregano, paprika cayenne, and cumin. Cook at a simmer for 20 minutes.
- Add the cannellini beans, kidney beans and corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
- Serve with vegan (I use vegenaise) sour cream and some chopped chives. Enjoy and don't burn your tongue!
Nutrition Information
Serving size: 4-6
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