This chili recipe is healthy, vegan, and so tasty!
Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.
Add in garlic and saute for an additional 2 minutes.
Stir in seasonings (chili powder, oregano, garlic powder, onion powder, smoked paprika, and cumin.)
Whisk in tomato paste and veggie stock.
Add corn and beans. Give it a good stir and bring the pot to a boil. Let simmer for 30 minutes.
Taste test: does it need salt? More cumin? More chili powder?
Serve with fav toppings - guacamole, avocado, vegan cheese, etc.
*my favorite combination of beans for this chili is pinto, kidney, and black beans.