This vegan chili is wholesome, spicy, healthy and hearty. It’s perfect for cooking in huge batches and using the leftovers for easy lunches all week.
1. Heat oil in a big, heavy saucepan over medium heat.
2. Add the bell peppers, onion, garlic, oregano, chili powder, cayenne, coriander, and cumin. Cook, stirring, for 5 minutes.
3. Stir in the tomatoes, corn, and all the beans. Bring to a boil. Add a little water as needed.
4. Lower the heat and simmer for 30 minutes. You can add water or tomato juice if too much liquid evaporates. Season with salt and black pepper, and stir in the fresh parsley.
5. Serve with a dollop of sour cream, freshly grated cheese (pepper jack or strong cheddar would be good). Garnish with fresh parsley or chopped green onion and serve with salty tortilla chips.
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I made this for my office holiday party and it was definitely a hit. Another one of my co-workers made spanish cornbread which provided and excellent side for it.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
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Brit on 12.8.2010
Mmmmmm looks delectable!
inspiredrd on 12.8.2010
Looks yum! Can’t wait to check out your other recipes.
cylina on 12.8.2010
this looks amazing.. i love a good bean chili.. i dont need the meat like my husband.. i would put half in another pot and add some ground turkey for him though.. still healthy