Vegan Chili

Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and minced (optional)
2 carrots, diced
2 stalks celery, diced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (28 ounces) crushed tomatoes
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper to taste
Optional toppings: chopped cilantro, diced avocado, vegan sour cream
Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Add the minced garlic, diced bell peppers, jalapeno pepper (if using), carrots, and celery to the pot. Cook for another 5 minutes until the vegetables are slightly tender.
Add the drained and rinsed kidney beans, black beans, and pinto beans to the pot, along with the crushed tomatoes and vegetable broth. Stir well to combine.
Add the chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir again to evenly distribute the spices.
Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it cook for at least 30 minutes to allow the flavors to meld together, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve the vegan chili hot, topped with chopped cilantro, diced avocado, and vegan sour cream if desired.