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My review
Spicy Vegan Chili
4
karkar
"Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish."
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Ingredients
1 h servings 354Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. 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 every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
- Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
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Footnotes
- Cook's Notes:
- 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.
Nutrition Facts
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Reviews
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Newest
4/12/2019
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 t...
7/16/2019
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 v...
4/5/2019
Everyone loved it. Even the meat eaters! Think I'll put a little less rice or more tomatoes next time though.
11/26/2019
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 ...