Measurements

• 2 tbsp Olive Oil
• 1 large Onion
• 3 cloves Garlic
• 2 Bell Peppers
• 2 Carrots
• 2 stalks Celery
• 1 can
• 1 can
• 1 can
• 1 can
• 2 tbsp Tomato Paste
• 4 cups Vegetable Broth
• 2 Bay Leaves
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Oregano
• 1/2 tsp Cayenne Pepper
• Salt to taste
• Black Pepper to taste
• 1 Lime
• 1/4 cup fresh Cilantro, chopped

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add diced onions and minced garlic, sauté until onions are translucent.
• Add diced bell peppers, carrots, and celery.
• Cook for about 5 minutes until vegetables are tender.
• Stir in black beans, kidney beans, corn, diced tomatoes, and tomato paste.
• Pour in vegetable broth and add bay leaves, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
• Stir well.
• Bring the mixture to a boil, then reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
• Remove bay leaves and stir in lime juice and chopped cilantro.
• Serve hot and enjoy your vegan chili.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.