Incredibly Delicious Vegan Chili

Ingredients

• 2 tbsp Olive oil
• 1 large, diced Yellow onion
• 1 medium, diced Red bell pepper
• 1 medium, diced Green bell pepper
• 2 medium, diced Carrots
• 5 minced Garlic cloves
• 2 tbsp Mild chili powder
• 2 tbsp Ground cumin
• 1 tsp Smoked paprika
• 0.25 tsp (or to taste) Cayenne pepper
• 42 oz (3 cans) Fire roasted diced tomatoes
• 14 oz can, drained and rinsed Black beans
• 14 oz can, drained and rinsed Kidney beans
• 14 oz can, drained and rinsed Pinto beans
• 1.5 cups, thawed Frozen corn
• 1 to taste Salt and black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and carrots. Cook 10 minutes, stirring frequently, until softened. *(10 min)*
2. Stir in garlic, chili powder, cumin, smoked paprika, and cayenne. Cook 1 minute until very fragrant. Don't let it burn. *(1 min)*
3. Stir in all three cans of beans (drained) and fire roasted tomatoes with their juices. Bring to a boil.
4. Reduce heat and simmer 30 minutes, stirring occasionally, until vegetables are tender and chili has thickened. Add water or veggie broth if it gets too thick. *(30 min)*
5. Stir in thawed corn and cook 1 more minute. Season with salt and pepper to taste.
6. Ladle into bowls. Serve with toppings: shredded vegan cheese, vegan sour cream, avocado, crushed tortilla chips, cilantro, or scallions.