4 15 ounce cans beans, drained and rinsed (Use a variety: kidney, pinto, white, whatever you prefer)
1 cup corn
Avocado, cilantro, vegan cheese (optional)
Instructions
Preheat the olive oil over medium heat. Add the onions and garlic and cook until soft (about 5 minutes).
Add the vegan ground beef and chile. Cook until the vegan ground beef starts to brown.
Add the tomatoes (along with their liquid), water, Sriracha, chili powder, cumin, paprika, and salt. When the mixture starts to bubble, add the beans and stir. Bring to a boil then stir in the corn. Reduce heat to low. You can simmer anywhere from 15 minutes to a couple hours (you may have to add more liquid if you simmer longer).
Serve in individual bowls with a few slices avocado and some cilantro sprinkled on top.
Recipe by at https://coachdebbieruns.com/chili-con-not-carne/