Ingredients: Serves 4 -6

- 1 tablespoon olive oil

- 1 large onion, diced

- 3 cloves garlic, minced

- 1 bell pepper, diced (any colour)

- 2 carrots, diced

- 2 celery stalks, diced

- 1 jalapeño pepper, diced (optional, for added heat)

- 1/4 to 1 teaspoon chilli powder according to taste

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- 1/2 teaspoon dried oregano

- 1/2 teaspoon ground coriander

- 1/4 teaspoon cayenne pepper (adjust to taste)

- 1 can (15 ounces) diced tomatoes

- 1 can (15 ounces) tomato sauce

- 2 cups cooked beans (kidney beans, black beans, or pinto beans), drained and rinsed

- 1 cup corn kernels (fresh, frozen, or canned)

- 2 cups vegetable broth

- Salt and pepper to taste

- Fresh coriander, chopped (for garnish)

- Avocado slices, lime wedges, and vegan sour cream (for serving)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Add the minced garlic, diced bell pepper, carrots, celery, and jalapeño pepper (if using). Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

3. Stir in the chilli powder, cumin, smoked paprika, dried oregano, ground coriander, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.

4. Add the diced tomatoes, tomato sauce, cooked beans, corn kernels, and vegetable broth to the pot. Stir to combine.

5. Bring the chilli to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 20-25 minutes, stirring occasionally, to allow the flavours to meld together and the chilli to thicken.

6. Taste the chchilliili and adjust the seasoning with salt and pepper as needed.

7. Serve the vegan chilli hot, garnished with chopped fresh coriander. You can also top each bowl with avocado slices, a squeeze of lime juice, and a dollop of vegan sour cream if desired.

8. Enjoy your hearty and flavourful vegan chilli with your favourite toppings and sides, such as cornbread, tortilla chips, quinoa or rice.

This vegan chilli is packed with protein, fibre, and vitamins, making it a satisfying and nutritious meal option for vegans and non-vegans alike. Plus, it's perfect for meal prep and leftovers taste even better the next day! I'm thinking chilli salad and avocado wraps!