Vegan Chili

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained and rinsed
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, bell pepper, and jalapeno pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
3. Add the cumin, chili powder, smoked paprika, and oregano, and cook for 1 minute more.
4. Add the diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Bring to a simmer, then reduce the heat to low and simmer for 15 minutes.
5. Stir in the chopped cilantro, and season with salt and black pepper to taste.
6. Serve hot with your favorite toppings.

Interesting Facts

• This vegan chili is a great source of plant-based protein and fiber.
• You can customize this vegan chili by adding more vegetables, such as mushrooms or zucchini.
• This vegan chili freezes well, so you can make a big batch and freeze some for later.
• This vegan chili is delicious served with tortilla chips, cornbread, or crusty bread.