The Pioneer Woman Tasty Kitchen
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20-Minute Vegan Chili

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Level: Easy

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Description

Vegetable chili for busy weeknights. A healthy, richly flavorful vegan chili in 20 minutes!

Ingredients

  • 3 Tablespoons Olive Oil
  • 1  Small Onion, Diced
  • 1  Orange Bell Pepper, Stem And Seeds Removed, Diced
  • ⅓ cups Shredded Carrots
  • 2 cups Canned Chopped Tomatoes (or Diced Tomatoes)
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • ½ teaspoons Chili Powder
  • 1 teaspoon Red Wine Vinegar
  • 1 Tablespoon Pure Maple Syrup
  • 15 ounces, weight Canned Black Beans, Drained And Rinsed
  • ⅓ cups Frozen Sweet Corn
  • ½ cups Shredded Sharp Cheddar (or Vegan Cheddar)
  • 3 Tablespoons Chives, Chopped
  • Salt And Freshly Ground Black Pepper

Preparation

Heat the olive oil in a deep sauté pan over medium heat. Add the onion, bell pepper, and carrots and cook until softened, about 4-5 minutes. Add the tomatoes, oregano, garlic powder, paprika, cumin, chili powder, vinegar and maple syrup. Stir until well combined, and season with salt and pepper. Add the black beans and corn and cook until heated through. Season to taste with salt and pepper if needed.

Transfer chili to serving bowls and top with shredded cheddar and chopped chives. Serve over whole grain toast, whole wheat pasta, or baked potato.

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