Hearty Vegan Chili

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Stir in the bell pepper, carrot, and minced garlic. Cook for an additional 5 minutes, until the vegetables soften.

Add the canned diced tomatoes, kidney beans, black beans, corn, and vegetable broth to the pot. Stir to combine.

Season the chili with chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.

Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. Serve hot, topped with fresh cilantro.