I modified a family recipe to make this hot chili vegan. fantastic on Sundays when there are football games! This recipe tastes wonderful with cornbread.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 tablespoon canola oil
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 jalapeno peppers, chopped (Optional)
- ¼ cup chili powder
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 ½ cups water, or as needed
- 1 cup rinsed, uncooked white rice
- 1 (15 ounce) can corn
- ½ teaspoon ground black pepper
- 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
Instructions
- Heat oil in a pot over medium-high heat. Sauté bell pepper, onion, and jalapeño peppers in hot oil until tender, about 3 minutes. Add chili powder, garlic, salt, and cumin. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
- Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check after 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
- Stir corn and black pepper into chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
- You can use brown rice if you prefer.
- Do not halve the amount of beans, even if you halve the recipe. You may double if desired.
Reviews
GREAT Recipe!!!!!!!!!
Very good! It’s become one of my staple dishes, I like adding chipotle power for more flavor it adds a great twist 🙂
I was a little skeptical about the lack of diced tomatoes and only one can of beans, but this recipe is delicious! After chopping the veggies, it only took an hour from start to finish and still had a nice stewed taste. I added a pound of leftover pulled pork for a protein boost and it blends in perfectly (I did leave out the salt since pork is so salty). I love a strong cumin flavor in my chili, so I changed the spice amounts to 1 Tbsp cumin and 2 Tbsp chili powder. I included the jalapeño and brown rice as well. I put the black pepper in at the beginning with the other spices and added ~3/4 of the can of corn at the end so it would be more balanced. I will definitely make this again and I wouldn’t change a thing from how I made it this time! I think if you were to make it without meat, a second can of beans wouldn’t go amiss!
I made it and it was so good; I made it again! I didn’t however, use the rice portion of the recipe and I added kidney beans for another source of protein. We like it alone but LOVE it for our vegan nachos! I would recommend this one for sure! One day, I’ll add the rice too but the nachos seem to be our summer favorite right now!
It was very tasty, the small serving size really made it easier to purge it with ipecac solution. I loved the after-burn when it came up too! Anyway I probably didn’t even need to purge because my hair fell out from lack of nutrients. Also did you know I’m vegan
Marvelous recipe! Some of the best chili I’ve had in a long time. Made it with a family recipe for marinated Serrano peppers instead of jalapeños and it added a lot of kick to it. Also I loved the addition of rice it adds a lot to the chili. Thank you for posting this, definitely gonna make it again soon!
Everyone loved it. Even the meat eaters! Think I’ll put a little less rice or more tomatoes next time though.