Title: « Best Damn Vegan Chili: Bold, Hearty, and Packed with Flavor »

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium carrot, diced
• 1 zucchini, diced (optional)
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 cups cooked kidney beans (or 1 can, drained and rinsed)
• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon oregano
• ½ teaspoon cayenne pepper (optional, for spice)
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Optional Toppings

• Sliced avocado
• Vegan sour cream
• Crushed tortilla chips
• Diced red onion
• Shredded vegan cheese

Instructions

Step 1: Sauté the Vegetables

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