Spicy Vegan Chili

A Cozy Kitchen

Recipe adapted from Simply Recipes

3 tablespoon olive oil

1/2 medium yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 small zucchini, diced

1 jalapeno pepper, diced (I like spiciness so I used 2)

3 garlic cloves, minced

1 28-ounce can crushed tomatoes

1 1/2 cup of vegetable stock

2 tablespoons of cumin 

1 teaspoon oregano

1 tablespoon paprika

1/2 teaspoon of cayenne

1 15-ounce can cannellini beans, rinsed

1 15-ounce can kidney beans, rinsed

1 ear of corn

In a large pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the garlic and cook until fragrant, about a minute more.

Add the tomatoes to the pot along with the vegetable stock. Add cumin, oregano and paprika. Add cayenne to desired heat and cook, at a simmer, for 20 minutes. 

Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream and some chopped chives. 

Serves 4-6
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