Vegan Taco Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 can (4 ounces) diced green chilies
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Add the bell pepper and jalapeno pepper, and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and salt, and cook until fragrant, about 1 minute.
4. Add the tomatoes, black beans, corn, green chiles, and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Stir in the cilantro and parsley, and season to taste with additional salt and pepper, if desired.
6. Serve warm with desired toppings.

Interesting Facts

• This vegan taco chili is a great way to use up leftover vegetables you have in the fridge.
• You can customize the spice level of this vegan chili by adjusting the amount of jalapeno pepper.
• This vegan taco chili can be stored in the refrigerator for up to 5 days.
• This vegan chili can be frozen for up to 3 months.