1 tablespoon olive oil
1 onion, diced
3 cloves garlic, diced
2 carrots, sliced thinly
2 red or yellow bell peppers, diced
1-2 jalapenos, diced
1 (15 ounce) can small white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can diced or pureed tomatoes
1 cup water or vegetable broth
1 (1 1/4 ounce) package vegan taco seasoning
1-2 tablespoons red hot chili flakes
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2-3 tablespoons cocoa powder
3 medium tomatoes, diced
1 cup corn kernels (frozen, canned, or fresh)
salt, to taste
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until soft. Add carrots, bell peppers, and jalapenos to pot.
2. Cook over low to medium heat until vegetables are tender, about 10 minutes or so. Add all the beans, along with the canned tomatoes.
3. Add the vegetable broth or water, adding more to make it as soupy as you like. Add all the spices and let the chili simmer for 10-15 minutes.
4. Add the tomatoes and corn. Taste and adjust spices accordingly. Let simmer for another 10 minutes or more if you have the time. Taste one more time, adding salt as needed.
Serve up the deliciousness with vegan shredded cheese, vegan sour cream or avocado. Enjoy.
Source of recipe: I came up with this after playing around with some ideas.