Easy Vegan Chili

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, sliced green onions, avocado slices

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 5 minutes, until the vegetables start to soften.
3. Add the kidney beans, black beans, diced tomatoes (with their juice), and tomato paste to the pot. Stir well to combine.
4. Sprinkle the chili powder over the mixture and season with salt and pepper to taste. Stir again to distribute the spices evenly.
5. Bring the chili to a simmer and let it cook uncovered for 15-20 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning if needed.
7. Serve the vegan chili hot, garnished with chopped fresh cilantro, sliced green onions, or avocado slices, if desired.

Tips and Variations:

• Feel free to add more vegetables to the chili, such as diced carrots or corn kernels, to increase the nutritional value and flavor.
• For extra heat, you can add a pinch of cayenne pepper or a chopped jalapeño pepper to the pot.
• If you prefer a thicker chili, you can mash some of the beans against the side of the pot while cooking to create a creamier texture.
• Serve the vegan chili with cooked rice, quinoa, or cornbread for a complete and satisfying meal.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat it on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed.