Hey all! Want to make a quick and easy meal that uses pantry staples? Check out our vegan chili!
Ingredients:
1 Onion (white or yellow)
1 Shallot
1 Green Bell Pepper
1 Orange Bell Pepper
1 Jalapeño
1 Can of Fire Roasted Diced Tomatoes (or regular diced tomatoes – 15.5 oz can)
2 Cans of Chili Beans (15.5 oz each)
1 Can of Black Beans – drained (15.5 oz)
1 Can of Corn – drained (15.5 oz)
2 Cups of Tomato Juice
Olive Oil (about 2 Tbsp)
Chili Powder (about 2 Tbsp – add more to taste)
Garlic Powder (1.5 Tbsp – add more to taste)
Salt
Pepper
Dice onions, shallots, green pepper, orange pepper, and jalapeño. In a pot, over medium heat, sauté onions, shallots, and peppers with a pinch of salt and pepper. Let cook for about 3-5 mins, or until onions and peppers begin to break down. Add chili powder, garlic powder, and a bit more salt and pepper.
Once the onions, peppers, and seasonings begin to caramelize, add the can of diced tomatoes and let cook for about 5 minutes.
In your slow cooker, add chili beans, black beans, and corn. Stir in the sautéed onion and pepper mix and add tomato juice. Cook for 4 hours on high. Alternatively, you can cook on low for 6-8 hours.
STOVE TOP OPTION:
For a quicker option, bypass the slow cooker and combine beans, corn, and tomato juice with the onions and pepper mix on the stove and let simmer for 35-40 minutes on medium-high heat.
NOTE: Feel free to add more salt, pepper, chili powder, or garlic powder to taste. By the end of cooking the color should darken.