Hearty Vegan Chili

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell peppers, sauté for 5-7 minutes until softened.

2. 2

   Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

3. 3

   Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Toast the spices for 1-2 minutes to release their oils and deepen the flavor.

4. 4

   Add tomato paste and stir well, cooking for 2 minutes to caramelize slightly.

5. 5

   Pour in the crushed tomatoes, vegetable broth, kidney beans, and black beans. Stir to combine thoroughly.

6. 6

   Add the corn kernels and cocoa powder. The cocoa adds a subtle depth and richness without making it taste like chocolate.

7. 7

   Season with salt and black pepper. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally.

8. 8

   The chili should thicken as it cooks. If it becomes too thick, add more vegetable broth. If too thin, continue simmering with the lid off.

9. 9

   Remove from heat and stir in fresh lime juice. Taste and adjust seasonings as needed.

10. 10

    Let the chili rest for 5 minutes before serving. Serve hot with your favorite vegan toppings like diced avocado, cilantro, or cashew sour cream.