Hearty Vegan Cowboy Chili

Gather 'round the campfire, folks, because we're about to whip up a hearty bowl of Vegan Cowboy Chili that's sure to wrangle up some serious flavor. This bold, belly-warming dish is brimming with earthy black beans, sweet corn, and a colorful medley of bell peppers, all simmered in a sassy, spicy tomato base. Top it with a dollop of vegan sour cream and some fresh avocado slices for a modern twist on a Wild West classic.

Ingredients:

• 2 cups black beans, cooked or canned
• 2 cups diced tomatoes, fresh or canned
• 1 cup corn kernels, fresh or frozen
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 ripe avocado, sliced
• 1/2 cup vegan sour cream
• Chopped cilantro, for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.
2. Stir in the chili powder, cumin, and smoked paprika and cook for another minute, until fragrant.
3. Add the diced tomatoes, black beans, green and red bell peppers, and corn to the pot. Season with salt and pepper to taste.
4. Bring the chili to a simmer and let cook for 25 to 30 minutes, stirring occasionally, until the veggies are tender and the flavors have melded together.
5. Ladle the chili into bowls and top each with a generous spoonful of vegan sour cream, a few slices of avocado, and a sprinkling of chopped cilantro.
6. Serve hot and enjoy your vegan frontier feast!