Savory Vegan Chili

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Bell pepper

1, diced (any color)

Carrot

1 large, chopped

Celery stalks

2, chopped

Garlic

4 cloves, minced

Cayenne pepper

1/2 teaspoon (adjust to taste)

Paprika

1 teaspoon

Cumin

1 teaspoon

Chili powder

2 tablespoons

Crushed tomatoes

28 ounces (1 can)

Black beans

15 ounces (1 can, drained and rinsed)

Kidney beans

15 ounces (1 can, drained and rinsed)

Corn kernels

1 cup (frozen or fresh)

Vegetable broth

2 cups

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, bell pepper, chopped carrot, and chopped celery. Sauté for about 5 minutes or until the vegetables are softened and aromatic.
3. Stir in the minced garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for another 2 minutes, stirring constantly to release the spices' flavors.
4. Pour in the crushed tomatoes, black beans, kidney beans, corn kernels, and vegetable broth. Stir well to combine all the ingredients.
5. Bring the mixture to a boil, then reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
6. Season the chili with salt and black pepper to taste. Adjust the seasoning and spice level as desired.
7. Serve the vegan chili hot, garnished with fresh cilantro for a burst of color and flavor.