Amy's Vegan Chili

Ingredients

• tablespoon solive oil
• large onion, chopped
• green bell pepper, chopped
• red bell pepper, chopped
• clove sgarlic, minced
• (19 ounce) can black beans, rinsed and drained
• (28 ounce) can sdiced tomatoes
• cup swater
• (12 ounce) can whole kernel corn, drained
• 1/4 cup dry red lentils
• 1/4 cup uncooked quinoa
• 1/4 cup chili powder
• 1/4 cup brown sugar
• tablespoon smoked paprika
• teaspoon kosher salt
• teaspoon ground turmeric
• teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cracked black pepper
• tablespoon swater, or more as needed
• tablespoon cornstarch

Instructions

1. Heat oil in a medium Dutch oven over medium heat; add onion, bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
2. Mash 1/2 black beans in a small bowl; transfer to the Dutch oven with remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low, and simmer for 2 hours, stirring occasionally.
3. Whisk 3 tablespoons water and cornstarch together until completely dissolved, adding more water if necessary. Stir flour slurry into chili; simmer until thickened, about 15 minutes. Mash chili with a potato masher until reaches desired consistency.