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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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