Description
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.
Ingredients
- 1 tablespoon canola oil
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 jalapeno peppers, chopped (Optional)
- ¼ cup chili powder
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 ½ cups water
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8