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Vegan Veggie Chili

Ingredients

Scale

1 medium onion, diced

1 medium red pepper, diced

1 Black bean can (15.5 OZ)

1 Fire Roasted Diced Tomatoes in a can (14.5 OZ)

2 tbsp. Olive oil

1/2 cup water

Seasonings: 1 tsp Paprika

2 tsp. Garlic Powder

2 tsp. Onion Powder

1/2 tsp. Oregano

1/2 tsp. Cumin

1 tsp. Salt

1 tsp. Chili Powder

Toppings of your choice (some aren’t vegan): sour cream, avocado, jalapeno slices, green onion, cheddar cheese

Instructions

Heat oil over medium-low flame, and add in the onions. Cook for a few minutes. We don’t want to brown the onions, just sweat them until they become translucent. Then add in all the spices and let that cook through for another minute or 2. Add in the peppers, give it a good mix, and stir for 3-4 minutes. Add in black beans and tomatoes. With the back of your spoon, gently smash down the tomatoes a little more. Add in the water.

Bring to a boil, and let it cook for 2-3 minutes. Then lower the flame, cover, and let it simmer for 25-30 minutes.

Top with your favorite toppings and that’s it!

I used sour cream, green onion, Jalapeno, and tortilla chips!

Keywords: kosher, healthy, vegan, chili, veggies