Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Ingredients
Directions
Heat oil in a pot over medium-high heat. Sauté bell pepper, onion, and jalapeño peppers in hot oil until tender, about 3 minutes. Add chili powder, garlic, salt, and cumin. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check after 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
Stir corn and black pepper into chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
Nutrition Facts (per serving)
| 354 | Calories |
| 11g | Fat |
| 53g | Carbs |
| 12g | Protein |
