The Best Vegan Chili

Ingredients

• 2 tablespoons oil (I like avocado oil)
• 1 onion (finely chopped)
• 2 bell peppers (cored and finely chopped)
• 1/2 teaspoon fine sea salt
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 8 ounces cremini mushrooms (finely chopped)
• 3 garlic cloves (minced)
• 15 ounces diced tomatoes (with juices)
• 1 cup vegetable broth
• 1 15-ounce can adzuki or kidney beans (drained and rinsed)
• 1 15-ounce can lentils (drained and rinsed*)
• toppings: avocado, diced red onion, cilantro

Instructions

1. 1

   In a large pot, warm the oil over medium heat. Add the onion and bell peppers, sprinkle with salt and cook for 3 minutes. Next add the tomato paste, chili powder, cumin and smoked paprika. Stir to combine and cook for 3 more minutes.

2. 2

   To the pot, add the mushrooms and garlic cloves. Cook for 5 minutes, or until mushrooms start to release their liquid. Pour in the tomatoes with their juices, the drained and rinsed beans and lentils, and vegetable broth. Bring to a low boil and cook for 10 minutes.

3. 3

   Serve chili warm with desired toppings and enjoy!