This One-Pot Easy Vegan Chili is best with simple ingredients. It's perfect for any night of the week.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1Tbspcoconut oil(omit if avoiding oil)
1mediumgreen bell pepper (chopped fine)
1smallonion (chopped fine)
salt and black pepper(to taste)
2Tbspfresh cilantro,minced (optional)
1jalapeno (diced without seeds)
2cansdiced/crushed tomatoes(28 oz)
1canblack beans(15 oz, drained)
1can kidney beans(15 oz, drained)
1cupvegetable broth (or water)
Heat oil in a large pot over medium heat until hot. Add bell pepper, onion, salt, and pepper. Cook and stir often, until vegetables are softened about 5 minutes.
Add jalapeno, garlic, maple syrup, and spices to the pot. Saute for a few minutes and add vegetable broth if ingredients stick to the pot.
Stir in 1 cup of vegetable broth, scraping up any browned bits. Stir in drained beans, tomatoes, and corn. Bring to a boil. Cover and reduce heat to a simmer for 20 minutes, stirring occasionally. Uncover and continue to simmer for 5-10 minutes until Chili reaches the desired outcome.
Stir in cilantro and season with more spices to taste.
Serve as is or garnish as desired. Leftovers can be stored in the fridge for up to 3 days, and in the freezer for up to one month.