This is the best vegan chili and it's easy to make! It's got a nice, smoky flavor from the medley of spices and it doesn't have to simmer for very long - making this a perfect weeknight recipe.
I feel very silly posting a chili recipe this week, because it's been 60 degrees for the last three days. It's been unbelievable weather for February. It looks like it might get colder this week though, so we'll be back to eating this chili (it freezes well)!
I really love the texture of this chili, because of the shredded carrots and bell peppers. Some vegetarian chilis are just a whack of beans and can get very heavy, but this one really features the veggies.
I hope you're having a great week and that you enjoy this chili recipe!