An easy, homemade Vegan Chili that's pantry-friendly. Perfect for serving on a cool, crisp autumn evening. Serve with your favorite chili toppings!

2 Tablespoons Olive Oil

1 Medium Red Onion, diced

1 Large Red Bell Pepper, diced

5 Garlic Cloves, minced

2 Tablespoons Chili Powder

2 Tsp Cumin

1 Tsp Smoked Paprika

1 Tsp Oregano

1 28 Can Diced Tomatoes, with their juices

2 15 ounce Cans Red Kidney Beans, drained and rinsed

1 Can Cannellini Beans, drained and rinsed

2 Cups Water or Vegetable Broth

¼ Cup Masa Harina

½ Cup Water

¼ Cup Cilantro, chopped

1 Tablespoon Lime Juice

Chopped Cilantro

Sliced Avocado

Cornbread

Heat the oil over medium heat in a large dutch oven or soup pot. Add the onion and red bell pepper along with a pinch of salt. Cook until soft, 8-10 minutes.
Add the garlic and cook for 30 seconds. Add the chili powder, cumin, paprika, and oregano. Stir and cook for 1 minute. Add the canned tomatoes along with their juices, the beans, and water. Stir and bring to a boil. Once boiling reduce to a simmer and cover. Cook for 1 hour.
In a small bowl add the masa harina and water. Mix until you have a smooth paste. Pour into the chili after it has been cooking for 1 hour. Stir and cook for 10 minutes until it has thickened the chili. Turn off the heat and add the chopped cilantro and lime juice. Taste and add salt and pepper to taste.
Serve with your favorite toppings.