Rustic Vegan Chili
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- 15 min
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Prep time - 25 min
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Cooking time - Portions 3
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Servings
Ingredients
-
1 tablespoon I Can’t Believe It’s Not Butter!® Vegan
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- 1 small yellow onion, chopped (about 1 cup)
- 1/3 cup chopped green bell pepper
- 1 clove garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 15.5-ounce can low sodium black beans or kidney beans
- 1 10-ounce can diced tomatoes with chilies *choose mild diced tomatoes and chilies if you don't want the chili to be spicy
- water, about 1/2 cup
- salt, to taste
- grated cheddar-style vegan cheese, for topping
- sliced scallions, green portion only, for topping
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Melt 1 tablespoon of I Can’t Believe It’s Not Butter Vegan Spread in a saucepan set over medium heat. Add the onions and green peppers and sauté, stirring occasionally, until the onions are translucent, about 4-5 minutes.
- Add the garlic, chili powder, and oregano to the pan and sauté until fragrant, about 1 minute.
- Add the beans, diced tomatoes and chilies, and water. Simmer for 20 minutes over low heat. After 20 minutes, taste the chili and add salt if desired. You can also add more water at this point if the chili is very thick.
- Serve hot topped with scallions and vegan cheese shreds.
