Vegetarian Chili (Vegan Chili)

Vegetarian (Vegan) Chili

Serves 4-6

1 medium white onion, diced

1 bell pepper, diced

2 jalapenos, diced (seeds and stems removed if desired)

1-2 small carrots, diced

3 chipotles in adobo, minced

3 cloves garlic, minced

2 t ground cumin

1 T smoked paprika

1 T chili powder

1 14 oz can diced fire-roasted tomatoes

1 cup tomato sauce

1 14 oz can light kidney beans, drained

1 14 oz can dark kidney beans, drained

3 cups vegetable broth

1 T soy sauce

½ cup frozen corn kernels

1 lime

1 T olive oil

Salt and pepper to taste

Add the olive oil to a Dutch oven or large pot over medium heat. Add the onion, bell pepper, jalapeno and carrot. Season with salt and pepper. Cook for 5 minutes or until softened.

Add the garlic, chipotle and spices. Stir until spices are aromatic and garlic is soft.

Add the beans, diced tomatoes and tomato sauce. Stir in the broth and soy sauce. Scrape any fond or brown bits off the bottom of the pot. Bring to a simmer and cover with a slight crack to allow some steam to escape.

Simmer, mostly covered, for 30 to 40 minutes. Taste and adjust seasoning as needed. Add corn and juice of the lime and cover to warm corn through.

Serve garnished with additional lime wedges and any other desired toppings.