Vegan Chili

Last night we watched the Super Bowl in our PJs, ate tons of this delicious Vegan Chili, then balled our eyes out watching This Is Us on NBC.  Pretty nice little Sunday.  The trash-talking part of the football game was pretty hilarious, to be honest, simply because neither of us know much about football.  The important thing is, "my team," the Eagles won.  And the chili was amazing.

INGREDIENTS

1 Tbsp avocado oil
1 onion, diced
1 clove garlic, minced
2 tsp salt
1 tsp pepper
½ cup diced carrots
1 green bell pepper
2 large sweet potatoes, diced
1 cup zucchini
2 Tbsp chili powder
1 Tbsp cumin
1 ½ tsp garlic powder
1 ½ tsp smoked paprika
1 15oz can black beans
1 15oz can dark red kidney beans
1 15oz can light red kidney beans
1 15oz can diced tomatoes (in juice)
½ cup tomato sauce
2 ½ cups vegetable broth
3 Tbsp pure maple syrup
1 Tbsp hot sauce (optional)
1 small bag (10 oz) frozen corn, thawed

DIRECTIONS

• Heat a pot over medium and add oil, onion, and garlic.  Stir for a few minutes until the onion starts to become translucent and slightly golden brown.
• Add the carrots, bell pepper, sweet potatoes, and zucchini.  Season with salt and pepper generously and stir. 
• Add chili powder, cumin, garlic powder, and paprika.  Stir again thoroughly and cook for about 5 minutes to let the flavors combine.
• Next add black beans, dark and light kidney beans, tomatoes, tomato sauce, broth, maple syrup, and the optional hot sauce.  Stir.
• Bring to a low boil, then reduce heat to low and simmer.  Add the thawed, drained corn and stir.
• Cover and cook for 30 minutes, until thick and all the vegetables are tender.  The longer it simmers, the thicker it will get.
• Serve hot with avocado, onion, cilantro, or vegan sour cream.