Step 1

Prepare ingredients; dice onion, mince garlic, dice bell peppers, peel and chop carrots, drain and rinse beans.

Step 2

Heat a stock pot on medium temperature. Add oil, onion, and garlic. Sauté for 2-3 minutes. Add carrots and bell peppers. Sauté for an additional 2-3 minutes. Then, add all other ingredients. Mix to thoroughly combine.

Step 3

Bring ingredients to a rapid boil on high heat. Then, reduce heat to medium-low and simmer, partially covered, for 45 minutes to 1 hour. Stir occasionally while simmering. The chili may need more or less time depending on the type of pot and temperature of your stove. You’ll know it’s finished when the carrots are soft but still intact.

Step 4

Serve chili with vegan sour cream, sliced jalapeño, avocado, cilantro, and corn tortilla chips.