Easy Vegan Chili

Warm a large pot or Dutch oven over medium-high heat. Add water (0.33 cup) (see notes for oil version) to the pot and add the yellow onion (1 small), celery (3 ribs), and bell pepper (2 green) to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional water (0.25 cup). Start 10m timer

Reduce to medium heat and add the garlic (3 clove) and carrots (3 small) to the pot along with the ancho chile powder (4 tbsp), ground cumin (1 tbsp), dried oregano (1 tsp), sea salt (1 tsp) and optional cayenne pepper (0.5 tsp). Sauté for an additional 2-3 minutes, adding a small splash of [water] if things start to stick. Start 3m timer

Finally, add the red kidney beans (2 can), pinto beans (2 can), crushed tomatoes (2 can), and vegetable broth (1 cup) to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the [carrots] are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot. Start 17m timer

Serve warm, and top as desired with [green onions], [nutritional yeast], or [vegan sour cream]. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. This vegan chili can also be stored in the freezer for up to one month.