Zesty Vegan Chili

Corn and carrots give this flavorful, veggie-packed white bean chili a hint of sweetness. Sweeter still, this simple, satisfying recipe comes together in less than an hour and requires only one pot. This was my first attempt at vegan chili and it was quite delicious. I really didn't miss the meat. Unfortunately, I neglected to get a great picture of the finished product.

Makes 10 cups
Preparation Time: 25 minutes
Ready In: 55 minutes

INGREDIENTS:
3 bell peppers (red, orange, and/or green), cored and cut into½-inch dice (3 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
12 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans diced tomatoes (3 cups)
1 jalapeno (optional)
2 tablespoons salt-free chili powder
2 tablespoons paprika
2 (14.5-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can tri blend beans (black, pinto and kidney), rinsed and drained
1 cup fresh or frozen corn
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
¼ cup finely chopped fresh cilantro, divided
⅓ teaspoon sea salt

1) In a large saucepan or pot over medium heat, combine the bell peppers, onion, carrots, garlic, cumin, and oregano. Cook 20 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent vegetables from sticking to the pan.
2) Add the tomatoes, jalapeno chili powder, paprika, and 2 cups water. Bring to a boil over high heat; then reduce heat to a simmer, cover pot, and cook 10 minutes more.
3) Add the beans, corn, vinegar, lemon juice, half of the cilantro, and the salt. Cook 10 to 15 minutes, or until the vegetables are tender and the chili thickens.
4 Garnish with remaining cilantro and serve hot.