20-Minute Vegan Chili

• 3 Tablespoons Olive Oil
• 1 Small Onion, Diced
• 1 Orange Bell Pepper, Stem And Seeds Removed, Diced
• 13 cups Shredded Carrots
• 2 cups Canned Chopped Tomatoes (or Diced Tomatoes)
• 2 teaspoons Dried Oregano
• 2 teaspoons Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin
• 1/2 teaspoons Chili Powder
• 1 teaspoon Red Wine Vinegar
• 1 Tablespoon Pure Maple Syrup
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• 13 cups Frozen Sweet Corn
• 1/2 cups Shredded Sharp Cheddar (or Vegan Cheddar)
• 3 Tablespoons Chives, Chopped
• Salt And Freshly Ground Black Pepper

1. Heat the olive oil in a deep saute pan over medium heat.
2. Add the onion, bell pepper, and carrots and cook until softened, about 4-5 minutes.
3. Add the tomatoes, oregano, garlic powder, paprika, cumin, chili powder, vinegar and maple syrup.
4. Stir until well combined, and season with salt and pepper.
5. Add the black beans and corn and cook until heated through.
6. Season to taste with salt and pepper if needed.
7. Transfer chili to serving bowls and top with shredded cheddar and chopped chives.
8. Serve over whole grain toast, whole wheat pasta, or baked potato.

olive oil, onion, orange bell pepper, carrots, tomatoes, oregano, garlic, paprika, cumin, chili powder, red wine vinegar, maple syrup, black beans, frozen sweet, cheddar, chives, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/20-minute-vegan-chili/ (may not work)