Best Vegan Chili Sin Carne

nutriciously.com

Courtney Perez

4 cloves garlic, minced

2 medium onions, chopped

1 ½ cups vegetable broth, divided (360 ml)

1 bell pepper, finely chopped (150 g)

1 medium carrot, finely chopped

1 small zucchini, finely chopped

1 15-oz can diced tomatoes (420 ml)

6 tbsp tomato paste (100g)

1 cup corn kernels (160 g)

2 cups cooked kidney beans (360 g), drained

1 cup cooked chickpeas (160 g), drained

3 tbsp soy sauce

1 tbsp paprika

2 tsp cumin

1 tsp chili powder

Salt to taste

subheading: Toppings (optional):

Vegan sour cream

Avocado

Cilantro

Directions at nutriciously.com

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