Vegan Bean Chili

Name: Vegan Bean Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 large onion, diced small; 1 cup carrots, diced small; 1 cup celery, diced; 1 red or green bell pepper, diced (or sub 4-ounce can diced green chilies); 1 cup sweet potato, diced; 6 fat cloves of garlic, rough chopped; 3 tablespoons chili powder; 1 tablespoon dried oregano; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1 teaspoon kosher salt, divided; 1/4 teaspoon cayenne, or ground chipotle; ⅛ teaspoon cinnamon (optional); 14-ounce can of diced tomatoes, with juices, or 1 1/2 cups fresh tomatoes, diced (with juices); 3 x 14-ounce cans beans – any assortment of black, pinto, kidney or etc. (drain and rinse) about 4.5 cups cooked beans; 1 cup of veggie broth, more as needed; 1 tablespoon soy sauce (or GF Liquid Amino’s) or sub 1-2 veggie bullion paste or cubes; 2 tablespoons tomato paste; 2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!); 1-2 chipotle peppers, finely minced (or use 1-2 tablespoons adobo sauce from the can); 1-2 teaspoons maple syrup ( or brown sugar) more to taste; Optional: add crumbled or ground plant-based meat, like soy crumbles; Optional: 1/2 cup ground walnuts or ground pecans; Optional Garnishes – avocado, pickled jalapeno, pickled onions, chopped tomatoes, radishes, cilantro, scallions, vegan sour cream, vegan cheddar or a drizzle of olive oil