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30 Minute Vegan Mexican Chili

Ingredients

• 1 packed cup (160g) finely diced red onion
• 1 green or red bell pepper chopped
• 3 large garlic cloves, minced
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup low sodium tomato sauce
• 1 1/2 tablespoons standard American chili powder (use store-bought or my homemade blend) use less for a less spicy version
• 1 tablespoon cumin
• 1/2 teaspoon ground allspice
• 1 tablespoon (20g) pure maple syrup
• 1 to 1/2 teaspoons fine sea salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• two 15 oz cans of beans (I use a combo of black beans and red beans or pinto beans)
• 2/3 cup frozen corn

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