Vegan Chili
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Serves/Makes: 4
Ready in: 2-5 hrs
- 1 tablespoon olive oil
- 2 large yellow onions, diced
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon ground cumin
- 1 teaspoon cayenne, more if desired
- 10 ounces frozen corn
- 2 cans (28 ounce size) crushed tomatoes, undrained
- 2 cans (15 ounce size) black beans, rinsed and drained
- 1 1/2 cup picante sauce
- salt, to taste
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, for 3 minutes. Add the garlic and cook, stirring constantly, for 2 more minutes. Stir the cumin, cayenne, and bell pepper into the skillet. Cook, stirring frequently, for 3 minutes or until the peppers start to soften. Transfer the vegetable mixture to the crock pot. Stir the crushed tomatoes, corn, beans, and picante sauce into the crock pot. Cover the crock pot and cook on low heat for 2-3 hours or until heated through. Adjust the seasoning with salt as needed. Serve the vegan chili hot with any desired chili toppings.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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