Hearty Vegan Lentil Chili

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic, diced carrot, bell pepper, and celery. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables are softened.

Stir in the canned diced tomatoes, vegetable broth, lentils, kidney beans, corn, chili powder, cumin, salt, and black pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the lentils are tender.

Once cooked, taste and adjust seasoning if necessary. If the chili is too thick, feel free to add a little more vegetable broth to reach your desired consistency.

Serve hot, garnished with fresh cilantro.