Easy Vegan Chili
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion minced
- 4 cloves garlic finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin powder
- 1 ½ teaspoons salt
- 4 cups vegetable broth
- 10 ounces strozzapreti pasta* uncooked
- 1 15 ounce kidney beans drained and rinsed
- 1 cup sweet corn drained and rinsed
- ¼ cup fresh cilantro chopped
- 1 14 ounces can diced tomatoes
- 1 cup tomato purée
- 3 tablespoons agave syrup
- vegan cheese garnish
Instructions
- Heat a large pot with oil on medium heat and fry onion and garlic until tender. Then add chili powder, cayenne pepper, cumin powder, and salt.
- Add vegetable broth, pasta, kidney beans, corn, cilantro, diced tomatoes, and tomato purée and mix until well combined. Bring to a boil then turn the heat to low and cook for 15 minutes.
- Stir agave syrup and cook for another 5 or 10 minutes until pasta is al dente. Sprinkle vegan cheese and serve hot.
Notes
*or use macaroni pasta
DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!