When we say “easy,” we mean less than 20 minutes from start-to-finish easy! Double the batch and use it as a topping for pasta or rice, or enjoy with corn chips as a quick and nutritious snack.
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 1 bell pepper, diced
- Four 15 oz cans of fire-roasted tomatoes
- Three 15 oz cans of beans, drained and rinsed (can be any combination of black, kidney, or pinto beans)
- One 15 oz can of corn (or 15 oz of frozen corn)
- 2 tbsp chili powder – start with less if you don’t like spicy food–it’s easy to add more heat later!
- Salt and pepper to taste
- Optional toppings:
- Vegan cheese
- Vegan sour cream
- Cilantro
Instructions
- Add the oil to a large pot over medium heat, along with the onions and bell peppers. Cook until they begin to soften, about 2-3 minutes.
- Mix in the diced fire-roasted tomatoes, beans, corn, and chili powder.
- Bring to a boil and then lower the heat and simmer for 15 minutes.
- Salt and pepper to taste.