116 ounce can low sodium black beans,drained and rinsed
116 ounce can low sodium red kidney beans,drained and rinsed
116 ounce can corn,drained
½ to 1packet of chili mix*
116 ounce jar of mild salsa
2 cupswater (use the salsa jar)
Toppings
Vegan shredded cheese
Avocado slices
Vegan sour cream
Tortilla chips
Instructions
HOW TO MAKE IT
In a large pot heat 1 Tbsp. oil over medium heat. Add the onion and bell peppers. Cook and stir for 10 minutes until softened.
Add the beans, corn, and chili mix. Cook for about 5 minutes until everything is coated and the spices smell fragrant. Add the salsa. Fill the salsa jar with water and shake to release any last bits of salsa. Add to the pot. Bring to boiling. Boil for 3 minutes. Reduce to a simmer and cook for 10 minutes more. Remove from heat and serve. Makes 6 to 8 servings.
Top your chili with vegan shredded cheese, avocado, vegan sour cream, or tortilla chips, and then serve.
Notes
Adding plant-based meat: To add plant based meat, sauté 1 cup of plant-based meat crumbles in the oil until browned. Continue following the recipe from there. *Make your own chili mix: Combine 2 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons Cumin, 1 teaspoon onion powder. Prep Ahead: Dice your onions and bell peppers ahead of time and place them in reusable ziplock bags or a food container. The tomatoes found in most chili dishes will come from the salsa in this recipe.