Spicy Vegetarian Chili

You can use this chili in so many ways: use it for topping a taco salad, to fill stuffed baked potatoes, or as the base for enchiladas and burritos.

Serves: 6Hands-on: 5 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 cans (15 oz.) spicy chili beans, undrained
  • 1 can (14 oz.) diced tomatoes with green chilies, undrained
  • 1 jar (12 oz.) tomato salsa
  • 1 Tbsp. chili powder
  • 1 medium green bell pepper, seeded and chopped
  • 1 cup water
  • ½ cup vegan sour cream

Directions

  • Reserving sour cream for a garnish, combine remaining ingredients in a heavy saucepan. Bring to a boil; then reduce heat and simmer for 15–20 minutes, stirring occasionally, until peppers are crisp and tender and mixture is heated and blended. Serve immediately, topped with sour cream.

Recipe Information

Serves: 6

Ingredients

  • 2 cans (15 oz.) spicy chili beans, undrained
  • 1 can (14 oz.) diced tomatoes with green chilies, undrained
  • 1 jar (12 oz.) tomato salsa
  • 1 Tbsp. chili powder
  • 1 medium green bell pepper, seeded and chopped
  • 1 cup water
  • ½ cup vegan sour cream

Directions

  • Reserving sour cream for a garnish, combine remaining ingredients in a heavy saucepan. Bring to a boil; then reduce heat and simmer for 15–20 minutes, stirring occasionally, until peppers are crisp and tender and mixture is heated and blended. Serve immediately, topped with sour cream.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat6g
Saturated Fat4g
Cholesterol0mg
Sodium1690mg
Total Carbohydrate35g
Dietary Fiber10g
Sugars14g
Protein10g