Ingredients:
2 tablespoons avocado oil
1 small yellow onion, diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 jalapeno, seeded and diced
Kosher salt and freshly ground black pepper to taste
½ teaspoon red pepper flakes
½ teaspoon cumin
2 tablespoons chili powder, plus more to taste
1 teaspoon smoked paprika
1 28 oz or so can diced tomatoes (You can use 2 varieties such as crushed, diced or a tomato chili starter)
3 tablespoons tomato paste
Worcestershire sauce to taste (for vegan use soy sauce or vegan substitute)
Tabasco sauce to taste
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
1 cup vegetable stock
Juice of 1 lime
Instructions:
Heat the avocado oil in a large pot over medium heat.
Add the onions, garlic, carrots, celery, and jalapeno to the pot. Season with salt and pepper to taste.
Cook for 8 to 10 minutes until the vegetables are tender.
Stir in the red pepper flakes, cumin, chili powder, and smoked paprika. Cook for 1 minute.
Add in the diced tomatoes and tomato paste, and stir to combine.
Add a few dashes of Worcestershire sauce (or soy sauce or substitute for vegan), and Tabasco sauce to taste. Stir to combine.
Once the chili comes to a simmer, add in the black beans, kidney beans, corn, and vegetable stock.
Bring to a simmer, and cook for 20 minutes or until thickened. Adjust seasonings to taste.
Remove from heat and stir in fresh lime juice.
Serve in bowls garnished with parsley, shredded pepper jack or cheddar cheese (or vegan alternative), pickled jalapenos, tortilla chips, sour cream, and scallions if desired.
Notes:
Top with whatever toppings you enjoy such as scallions, chives, jalapenos, shredded cheese or cheese alternatives, red pepper flakes, sour cream or sour cream alternative, etc.
This recipe can be made as a vegan chili or vegetarian chili depending on your preference.