Vegan Chili

Vegan Chili Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (14 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, diced avocado, vegan sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
2. Add the bell pepper, carrots, and zucchini to the pot. Cook for about 5 minutes until the vegetables start to soften.
3. Stir in the diced tomatoes, kidney beans, black beans, corn, and tomato paste. Mix well to combine.
4. Pour in the vegetable broth and add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir to distribute the spices evenly.
5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, stirring occasionally.
6. Taste and adjust the seasonings as needed. If you prefer a spicier chili, you can add more chili powder or a dash of cayenne pepper.
7. Once the chili has thickened and the flavors have melded together, remove it from the heat.
8. Serve the vegan chili hot, topped with chopped fresh cilantro, diced avocado, and a dollop of vegan sour cream if desired.