30 MINUTE VEGAN MEXICAN CHILI

30 Minute Vegan Mexican Chili image

Provided by @MakeItYours

Number Of Ingredients 14

1 packed cup (160g) finely diced red onion
1 green or red bell pepper chopped
3 large garlic cloves, minced
1 1/2 cups low-sodium vegetable broth
1/4 cup low sodium tomato sauce
1 1/2 tablespoons chili powder (use less for a less spicy version)
1 tablespoon cumin
1/2 teaspoon ground allspice
1 tablespoon (20g) pure maple syrup
1 to 1/2 teaspoons fine sea salt (adjust to taste)
1/4 teaspoon ground black pepper
two 15 oz cans of beans (I use a combo of black beans and red beans or pinto beans)
2/3 cup frozen corn
I use this scale.

Steps:

Add the onion, bell pepper and garlic to a large pot with JUST 1/2 of the broth over medium heat. Saute for 5 minutes, stirring often, until they are starting to get tender, but not fully. Add just a tiny bit more broth if needed just to keep them cooking.
Add the remaining ingredients, (except the corn and beans) including the remaining cup of broth and stir really well. Bring to a boil and once boiling, cover and turn to low simmer for 10-15 minutes until the veggies are tender.
Drain and rinse the beans while the chili is cooking. Add the beans and corn. Bring back to a boil and then cover and simmer another 10 minutes. Depending on how thick or thin you want your chili, add more broth. Feel free to top it with my Best Vegan Queso or Lemon Cream Sauce and some fresh green onions and tortilla chips. Avocado is also delicious!