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! Hola ! Chili Vegano, Best Vegan Chili Recipe

Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 - 1 1/2 cup servings
Author Lisa Viger

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 cup diced onion
  • 1 1/2 cups diced carrots
  • 2 cups chopped bell pepper
  • 1 can kidney beans
  • 1 - 15 ounce can black beans
  • 1 - 15 ounce can roman beans or northern beans
  • 1 - 15 ounce can garbanzo beans
  • 2 - 28 ounce cans tomatoes
  • 3 tablespoons chili powder
  • 1 tablepoon cumin
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 3 tablespoons sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes more or less, depending on how hot you like it
  • 1 cup instant rice

Instructions

  1. In a large pot over medium-high heat, saute the onions, carrots, and bell peppers until softened.
  2. Add in the beans, pouring in the entire contents of the cans, including all liquid.
  3. Add in the tomatoes, also including any liquid, and the tomato paste.
  4. Add the chili powder, onion powder, garlic powder, sugar, nutmeg, and crushed red pepper flakes.
  5. Simmer gently for 30 minutes, stirring often, until the beans and tomatoes are tender.
  6. Remove from heat and add in the instant rice. Let stand for 10 minutes, then stir well before serving.