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20-Minute Vegan Chili

  • Author: Jen Elizabeth's Journals
  • Category: Vegan
  • Cuisine: Mexican/Southwestern


Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

Yield: 4 servings

Level: Easy


  • 3 Tablespoons olive oil
  • 1/3 small onion, diced
  • 1 orange bell pepper, diced
  • 1/3 cup shredded carrots
  • 2 cups chopped tomatoes, or diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon red wine vinegar
  • 1 Tablespoon 100 percent pure maple syrup
  • 15-ounce container black beans, thoroughly drained and rinsed
  • 1/3 cup organic frozen sweet corn
  • 1/2 cup organic shredded sharp cheddar cheese, or vegan cheddar
  • 3 tablespoons chives, chopped
  • Salt and freshly ground black pepper


  1. Heat the olive oil in a deep sauté pan over medium heat. Add the onion, bell pepper, and carrots and cook until softened, about 4-5 minutes.
  2. Add the tomatoes, oregano, garlic powder, paprika, cumin, chili powder, vinegar, and maple. Stir until well combined, and season with salt and pepper.
  3. Add the black beans and corn and cook until heated through. Season to taste with salt and pepper.
  4. Transfer chili to serving bowls and top with shredded cheddar and chopped chives. Serve over whole grain toast, brown rice, or baked potato.