Spicy Vegan/Vegetarian Bean Chili

Football and Autumn scream chili. CHILI. CHILI. CHILI.

I'm always in search of a mouth-watering, irresistible vegan chili recipe. The mouth-watering recipes always seem to be too time consuming with too many ingredients and too much preparation time; we've also all tried that quick-mediocre recipe. (Enough said.) Alas, you have stumbled upon a tasty, spicy, minimal effort (limited ingredients) vegan chili recipe (courtesy of me!) Yay! :) Enjoy!

Spicy Vegan Bean Chili Recipe:

Serves: 6

Preparation: 15 minutes

Cook time: (unsupervised) 1 hour

Ingredients:

1 can of black beans, rinsed and drained

1 can of red kidney beans, rinsed and drained

2 medium ripe tomatoes, diced

1 cup chopped carrots

1 medium onion, chopped

1/2 bag frozen corn

1 medium red pepper, chopped

1 small green hot pepper, diced

1 small can of tomato sauce

3 cloves garlic, minced

1 tbsp extra-virgin olive oil

2 tbsp of chili powder

1 tbsp of ground cumin

1/2 tbsp cayenne pepper

1 tsp salt

1 tbsp shredded mozzarella/vegan cheese

Directions:

1. Heat 1 tbsp oil in large pot.

2. Add minced garlic. Stir frequently for 2-3 minutes until fragrant.

3. Add onions and peppers. Stir frequently and cook for approximately 5 minutes as vegetables begin to soften.

4. Add carrots, tomatoes, beans, corn, tomato sauce, and spices. Stir well.

5. Cover and simmer mixture over low heat for about one hour or until carrots are cooked. Stir occasionally.

6. Remove from heat and serve in mugs with mozzarella or vegan cheese!

Vegan Chili!! (and with a little UConn spirit!)

...don't forget the cheese!!