Looking for an easy Mexican chili recipe? This simple and cheap vegan chili with the perfect Mexican flavor is one of the dishes I make almost every week!
Chili peppers are very high in powerful antioxidants, which is important for the immune function.
Mexican Chili
Looking for an easy chili recipe? This simple and cheap vegan chili with the perfect Mexican flavor is one of the dishes I make almost every week!
Ingredients
- 800 g tinned chopped tomatoes
- 1 red bell pepper roughly chopped
- 2 medium carrots peeled and finely chopped
- 1 onion thinly sliced
- 4 cloves of garlic
- 300 g canned corn
- 400 g canned kidney beans
- 1 vegetable cube
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp sugar
- 1 tsp white wine vinegar
- Salt and pepper to taste
- Fresh cilantro on top optional
Instructions
- Chop the onion, bell pepper, carrot and garlic.
- Fry the veggies and onions in a pot with a little bit of water ( you can use oil if you like it better ) for 5 minutes.
- Add chopped tomatoes, vegetable cube and all the spices. Mix well and let it simmer under the lid on medium heat for 10 minutes.
- Drain and rinse the red kidney beans and add those and corn to the pot and let them simmer for 5 more minutes.
- Season with salt and pepper.
- Serve with rice or quinoa and garnish with fresh cilantro.