1 tablespoon olive oil
1 tablespoon whole coriander seeds (or 1 teaspoon of ground coriander)
½ tablespoon cumin seeds (or 1 teaspoon of ground cumin)
¼ teaspoon cayenne pepper
1 yellow onions, chopped
2–3 cloves garlic, minced
1 teaspoon oregano
2 (or more) tablespoons chili powder
3 bell peppers (green, orange, yellow),
cut into squares
1¾ cannellini white beans (or great northern beans or navy beans.)
1¾ black beans
1¾ kidney beans
3 medium tomatoes (or 16-ounce canned diced tomatoes)
1 (16-ounce) canned corn Parsley, chopped
Gimme Lean [vegan] beef style or Yves Good Ground or Boca Crumbles
Salt
Pepper
Served with:
Corn chips
Guacamole (avocado dip)
Tofutti Sour Supreme
(vegan cream cheese)
Or with grains:
Brown rice or
Amaranth or
Couscous or
Wehani rice or
Bulgur or
Barley or
Millet

1. Heat up the pot using low medium flame.
2. Add in a bit of olive oil. Let it heat up a moment.
3. Add in some whole coriander seeds.
4. Add in some cumin seeds.
5. Add in some cayenne pepper.
6. Wait for the spices to darken a little bit. Stir around.
7. When the seeds are popping, add in the onions.
8. Add in some garlic, some oregano, and some chili powder. Let it saute.
9. When the onions look beautifully translucent, add in the peppers.
10. Add in the beans.
11. Add in the tomatoes and the corn.
12. Stir, lower the heat, and simmer for about 20 minutes.
13. When the tomatoes heat up and become part of the chili, add in the salt and pepper.
14. For a “meaty” texture, add in some vegan Gimme Lean beef style or Boca Crumbles.
15. Let it cook for a while.
16. At the end, sprinkle some chopped parsley.
17. Serve with some corn chips and guacamole, and put some Tofutti sour cream on top
18. Ready to be served.