This spicy tomato-based vegan and gluten-free chili is made with simple ingredients and will earn you rave reviews!
Many, many years ago, I told my friend Celeste I wanted to make chili, but I had no idea how to prepare it. She replied, “Just take a can of black beans, a can of red beans, and any other bean you like, rinse them off, add in tomatoes and just wing it from there.” Well, wing it I did and it evolved into this recipe which garners lots of kudos, so I thought I would share. It includes many of the same ingredients as Sister Eden’s Spicy Salsa, so if you have leftover ingredients from making once recipe, you can use them to make the other recipe!
I top my chili with Nacheez dairy-free nacho sauce that is also gluten-free and soy-free. It’s made with cashews and red peppers and other good stuff and is only 140 calories PER JAR!
- 1 tablespoon of olive oil
- 2 cups diced yellow onion
- 2 cups diced green pepper
- 2 28 ounce cans of whole peeled tomatoes
- 2 15 ounce cans of black beans
- 2 15 ounce cans of kidney beans
- 2 15 ounce cans of garbanzo beans
- 1 tablespoon red pepper flakes
- 1 tablespoon ground cumin
- 1/2 tsp garlic salt
- 1 diced jalepeno pepper (the size depends on how spicy you want to be!)
- 2 15 ounce cans of yellow corn
- Heat olive oil in a large pot.
- Add onion and green pepper and sauté until tender.
- Add whole peeled tomatoes, all the beans, red pepper flakes, cumin and garlic salt.
- Cook 10 minutes over medium heat.
- Add corn and jalepeno pepper. and cook at least 10 more minutes over low heat, stirring occasionally to ensure the bottom of the pot doesn’t burn.
- The longer you let it simmer, the stronger the taste.
- Top with real or vegan versions of cheese and sour cream or go naked!
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