Ingredients

• 1 tablespoon canola oil
• 1 large green bell pepper , diced
• 1 large onion , diced
• 2 jalapenos peppers , Optional
• 0.25 cups chili powder
• 2 cloves garlic , minced
• 1.5 teaspoons salt
• 0.5 teaspoons ground cumin
• 1 , 28 ounce
• 1 , 15 ounce
• 1.5 cups water , or as needed
• 1 cup rinsed , uncooked white rice
• 1 , 15 ounce
• 0.5 teaspoons ground black pepper
• 1 , 8 ounce

Instructions

1. 1 Heat oil in a pot over medium-high heat. Sauté bell pepper, onion, and jalapeño peppers in hot oil until tender, about 3 minutes. Add chili powder, garlic, salt, and cumin. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
2. 2 Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check after 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
3. 3 Stir corn and black pepper into chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Nutrition per serving