Veggie Chili

Serves 6-8
Ingredients:
1 Tbsp grapeseed oil 
1 15 oz can diced tomatoes
1 15 oz can stewed tomatoes
5 cups of water
2 carrots, diced
1 large onion, diced
4 cloves garlic, minced
3 cups cooked pinto beans
3 cups cooked chili beans
1/2 cup red lentils, soaked
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Chipotle powder
​1 tsp cayenne
1/2 tsp black pepper
1 1/2 tsp cumin 
1 Tbsp tomato paste
1 cup frozen corn
1 1/2 tsp salt
1-2 Tbsp Bragg to taste 

Instructions:

1. Heat a large pot over medium-high heat and add oil, carrots and onion. Saute the veggies for about 5-7 minutes until they begin to soften. Add the garlic and stir until it becomes fragrant, about 1 minute. 
2. Add tomatoes, water, beans and lentils, chili powder, garlic powder, onion powder, chipotle powder, cayenne, black pepper, cumin and tomato paste. Bring this up to a boil and then reduce to simmer uncovered for about an hour.  
3. Add the corn and season with salt and Bragg
4. This makes a nice thick chili that makes a hearty meal especially over rice.  It also makes a nice platter of nachos, serve over chips with rice, vegan sour cream and cheese sauce.