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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!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
dinner, lunch
Servings
4
servings
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.