Time 1h Yield 8 Number Of Ingredients 15 Steps:
Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. 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 every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time. Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
Time 2h10m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes. Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
Time 50m Number Of Ingredients 10 Steps:
In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.
Time 50m Yield 8 serving(s) Number Of Ingredients 23 Steps:
Heat the oil in a large saucepan or stockpot over medium-high heat. Add chopped onions, bell pepper, and garlic. Sauté until onion is translucent, about 5 minutes. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired. Stir until veggies are evenly coated. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn. Add remaining ingredients (except garnishes) and mix thoroughly. Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency. Serve hot with desired garnishes.
