2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 bell peppers, diced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can of diced tomatoes (14.5 oz)
1 can of kidney beans, drained and rinsed (14.5 oz)
1 can of black beans, drained and rinsed (14.5 oz)
1 can of corn kernels, drained (14.5 oz)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
Optional toppings: diced avocado, chopped cilantro, grated cheddar cheese, sour cream
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
Add the bell peppers, carrots, celery, and zucchini, and cook for 5 minutes more.
Stir in the diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin, oregano, paprika, salt, and pepper.
Pour in the vegetable broth and bring to a simmer.
Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
Serve hot with optional toppings, as desired.
Enjoy your delicious vegan chili!