The Ultimate Vegan Chili: Hearty, Flavorful, and 100% Plant-Based

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (14.5 ounces) kidney beans, drained and rinsed
• 1 can (14.5 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) corn, drained
• 1 can (14.5 ounces) tomato sauce
• 1 cup water
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, garlic, and jalapeno (if using) and cook until the vegetables are tender, about 5 minutes.
2. Add the cumin, chili powder, paprika, and cayenne (if using) and stir to coat the vegetables.
3. Add the diced tomatoes, kidney beans, black beans, corn, tomato sauce, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, garnished with toppings such as chopped cilantro, diced avocado, and vegan sour cream.

This vegan chili recipe serves about 6-8 people and can be served on its own or over rice or potatoes. It's a hearty, flavorful dish that is sure to be a hit with vegans and non-vegans alike!