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–+ servings
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5 from 1 vote

Vegan Chili

Easy and delicious meatless chili!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: Dinner, Meatless, Soup
Keyword: 30 minute, Bell Peppers, Dinner, Easy Recipes, Healthy, Healthy Recipes, Soup, stew, Tomatoes, Vegan, Vegetables, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • 2 cups Onions diced
  • 3 tablespoons olive oil
  • 1 cup bell peppers - diced
  • 2 teaspoons Salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Garlic Powder
  • 1 14.5 ounce can diced tomatoes with jalapeno
  • 1 14.5 ounce can diced petite tomatoes in juice
  • 2 - 8 ounce cans tomato sauce
  • 2 cups water
  • 1 - 14.5 ounce can dark red kidney beans - drained
  • 2 - 14.5 ounce cans great northern beans
  • 1 - 14.5 ounce can corn
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon chipotle chili powder or plain chili powder
  • 1 bay leaf

Instructions

  • In a large heavy bottomed pot, add onions, bell peppers, olive oil, salt, pepper and saute over medium high heat for 3 minutes or until the onions sweat and the bottom of the pan starts to brown slightly.
  • Add the garlic, diced tomatoes with jalepanos, tomatoes in juice, tomato sauce, water, beans, corn, sugar, cumin, chili powder and bay leaf and bring to a boil.
  • Reduce heat to a simmer and simmer for 10 minutes.
  • Remove from heat, remove bay leaf, let cool and serve.