Best Damn Vegan Chili

Ingredients:

• 1 tablespoon olive oil (or any cooking oil)
• 1 large onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth (or water)
• 1 tablespoon chili powder (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika (for a smoky flavor)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric (optional)
• 1/4 teaspoon ground cinnamon (optional, for warmth)
• Salt and pepper, to taste
• 1 tablespoon maple syrup or agave syrup (optional, for sweetness)
• 1 tablespoon apple cider vinegar (optional, for a tangy kick)
• Fresh cilantro or green onions (for garnish)
• Optional toppings: avocado, jalapeños, vegan sour cream, tortilla chips

Instructions:

1. Sauté the Vegetables:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes, until softened and starting to brown.
2. Add Garlic and Zucchini:
   Add the minced garlic and diced zucchini to the pot. Sauté for an additional 2-3 minutes until fragrant and the zucchini begins to soften.
3. Add Spices:
   Stir in the chili powder, cumin, smoked paprika, ground coriander, and cinnamon (if using). Cook for 1 minute, stirring constantly to toast the spices.
4. Add Beans, Tomatoes, and Liquid:
   Pour in the kidney beans, black beans, diced tomatoes (with their juice), tomato paste, and vegetable broth. Stir well to combine.
5. Simmer the Chili:
   Bring the chili to a simmer over medium-high heat. Once it’s simmering, reduce the heat to low and let it cook uncovered for 25-30 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken.
6. Adjust Seasoning:
   After simmering, taste the chili and adjust the seasoning with salt, pepper, and more chili powder if you like it spicier. You can also add the maple syrup and apple cider vinegar to balance the flavors if you want a little sweetness and tang.
7. Add Corn:
   Stir in the corn kernels and cook for another 5-7 minutes until the corn is heated through and tender.
8. Serve:
   Ladle the chili into bowls and garnish with fresh cilantro, green onions, or any other toppings you prefer. You can also serve with tortilla chips, avocado slices, or a dollop of vegan sour cream.

Tips:

• For added protein, you can mix in cooked quinoa, lentils, or textured vegetable protein (TVP).
• If you like your chili thicker, you can mash some of the beans with a spoon while cooking to create a creamier texture.
• This chili tastes even better the next day, so it’s great for meal prep or leftovers.
• If you want to make it spicier, add diced jalapeños or a pinch of cayenne pepper.

This Best Damn Vegan Chili is hearty, flavorful, and packed with plant-based goodness. It’s perfect for a cozy night in or for feeding a crowd, and it’s guaranteed to be a crowd-pleaser!