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 jalapeƱo 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
Recipe by Vegaprocity at https://vegaprocity.com/2016/02/heartwarming-spicy-vegan-chili-recipe/