A hearty and flavorful vegan chili packed with beans, vegetables, and spices, perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough before adding vegetables to enhance their flavor.
Add the chopped onion, celery, and carrot to the saucepan and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Stir in the diced bell pepper, minced garlic, chili powder, and ground cumin, and cook for another 5 minutes.
Cooking the spices helps to release their full aroma and flavor.
Add the diced tomatoes, tomato paste, black beans, kidney beans, and corn to the saucepan. Stir well.
Ensure all ingredients are well mixed for even cooking.
Season with oregano, basil, sea salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the lime juice and chopped cilantro just before serving.
Adding fresh lime juice and cilantro brightens up the dish.
Serve the chili hot, garnished with additional cilantro or your favorite toppings.
Pair with crusty bread or tortilla chips for a complete meal.
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