Vegan Chili

Ingredients

• Fresh cilantro (for garnish)
• Salt and pepper (to taste)
• Vegetable broth (2 cups)
• Corn kernels (1 cup)
• Black beans (1 can (15 ounces), drained and rinsed)
• Kidney beans (2 cans (15 ounces each), drained and rinsed)
• Crushed tomatoes (1 can (28 ounces))
• Cayenne pepper (1/2 teaspoon)
• Paprika (1 tablespoon)
• Cumin (1 tablespoon)
• Chili powder (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery stalks (2, diced)
• Carrot (2, diced)
• Bell pepper (1, diced)
• Onion (1, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
4. Add the crushed tomatoes, kidney beans, black beans, corn kernels, and vegetable broth. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve the vegan chili hot, garnished with fresh cilantro.