A flavorful and hearty vegan chili recipe that is perfect for a comforting meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from sticking to the pot.
Stir in the minced garlic and cook for another minute.
Garlic burns quickly, so keep an eye on it.
Add the diced carrots, celery, and bell pepper. Cook for 5 minutes, stirring occasionally.
Cut the vegetables into uniform sizes for even cooking.
Add the sliced mushrooms and zucchini, cooking for another 5 minutes.
Mushrooms release water as they cook, which enhances the flavor.
Stir in the chopped tomatoes, tomato paste, bouillon cube, and green chili. Mix well.
Crush the bouillon cube before adding for easier mixing.
Add the kidney beans and cocoa powder, stirring to combine.
The cocoa powder adds a subtle depth of flavor to the chili.
Simmer the chili uncovered for 15 minutes, stirring occasionally.
Adjust the heat to maintain a gentle simmer.
Serve the chili hot, garnished with your favorite toppings.
Popular toppings include vegan cheese, avocado slices, or a dollop of vegan sour cream.
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