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Vegan chili

Vegan Chili

Author: Heidi Boortz
Servings : 8

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp bottled minced garlic
  • 1 cup frozen diced onions no need to thaw
  • 1 package frozen diced bell peppers 10 oz
  • 2 tsp Chili Powder
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1 can white beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 cup frozen corn
  • 4 cup vegetable broth no sugar listed in ingredients
  • 20 pickled jalapeno slices
  • 2 Tbsp juice from jalapeno jar
  • 1 can jackfruit drained and shredded
  • 28 oz Diced Tomatoes

Instructions

Stovetop

  • Heat oil in large stockpot. Add garlic, onion, and peppers. Sauté 10 minutes or until most of the liquid is evaporated.
  • Add all remaining ingredients. Bring to a boil. Reduce heat, and simmer 30 minutes.

Instant Pot

  • Heat oil on sauté. Add garlic, onion, and peppers. Sauté 10 minutes or until most of the liquid is evaporated. Add all remaining ingredients. Lock lid; set valve to sealing. Program for manual-high, and 8 minutes. NPR or QR

Notes

Note: If you have leftovers from this recipe, they freeze great!  Or, serve them another night as a topping for baked sweet potatoes.  UM, YUM!