Sriracha Spiced Vegan Chili

• 1 red onion, chopped
• 2 red bell peppers, chopped
• 2 tbsp. chopped garlic
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. coriander
• 1 tsp. oregano
• 1/2 tsp. salt
• freshly ground black pepper
• 1/3 cup Sriracha hot chili sauce
• 1 - 14 oz. can black beans, rinsed & drained
• 1 - 14 oz. can white beans, rinsed & drained
• 1 - 14 oz. can kidney beans, rinsed & drained
• 1 - 28 oz. can diced tomatoes
• 1 cup frozen corn
• 1 cup reduced sodium vegetable broth

Spray a soup pot with cooking spray.  Add onion and bell pepper and cook until starting to soften, about 5 minutes. 

 

Add garlic and spices to the pot and cook until fragrant, about 30 seconds, stirring continuously.

Add the Sriracha, beans, tomatoes, corn and broth to the pot.  Give it a good stir and bring to a boil.  

Reduce heat to a simmer and allow to simmer, uncovered, for 30 minutes.

Yields five 1 3/4 cup servings:  338 calories, 0.3g fat, 18.5g protein, 18.6g fiber, 44.5 net carbs per serving.

Enjoy with vegan (or regular) cheese & sour cream and avocado chunks.  YUMMY!