Vegan Chili Sin Carne

Ingredients:

• Vegetables and Base:
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
• Beans and Protein:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup textured vegetable protein (TVP) or cooked lentils
• Tomatoes and Liquids:
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
• Spices and Seasonings:
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
• Optional Toppings:
  • Fresh cilantro, chopped
  • Sliced avocado
  • Lime wedges
  • Vegan sour cream
  • Sliced green onions

Instructions:

1. Prepare the Base:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute, until fragrant.
2. Add Vegetables:
   • Add the diced carrots, bell pepper, and zucchini to the pot. Sauté for about 5-7 minutes, until the vegetables start to soften.
3. Incorporate Beans and Protein:
   • Stir in the black beans, kidney beans, pinto beans, and TVP (or cooked lentils). Mix well to combine.
4. Add Tomatoes and Liquids:
   • Pour in the crushed tomatoes, diced tomatoes, vegetable broth, and tomato paste. Stir to combine all ingredients.
5. Season the Chili:
   • Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
6. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally. If the chili becomes too thick, add a bit more vegetable broth or water.
7. Adjust Seasoning:
   • Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
8. Add Corn:
   • Stir in the corn kernels and let the chili cook for another 5-10 minutes, until the corn is heated through.
9. Serve:
   • Serve the chili hot, topped with your favorite toppings like fresh cilantro, sliced avocado, lime wedges, vegan sour cream, and sliced green onions.

Tips:

• For a richer flavor, let the chili sit for a few hours or overnight in the refrigerator before reheating and serving.
• This chili can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat.