Think a delicious chili isn't possible without meat or dairy? Think again! This vegan chili is rich and hearty, thanks to several smart tricks.
Ingreadient
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn, drained
- 2-1/2 cups water
- 1 cup uncooked long grain rice
- 1 to 2 tablespoons chili powder
- 1-1/2 teaspoons ground cumin
- Salt and pepper, to taste
Direction
- First up, build a flavor base for the sauce. In a Dutch oven, warm a tablespoon of oil over medium heat. Saute the onion, green pepper and garlic until tender.
- For extra sweetness, you can caramelize the onion. Cook the onion on its own over low heat until it’s tender and golden. After the onion is fairly soft, add the green pepper and garlic, which only take a few moments to cook in comparison.
- Bring the liquid to a boil, and then immediately lower the heat and cover the pot. Allow the chili to simmer for about 20 or 25 minutes, until the rice is tender.
