20-Minute Vegan Chili

Heat the olive oil in a deep sauté pan over medium heat. Add the onion, bell pepper, and carrots and cook until softened, about 4-5 minutes. Add the tomatoes, oregano, garlic powder, paprika, cumin, chili powder, vinegar and maple syrup. Stir until well combined, and season with salt and pepper. Add the black beans and corn and cook until heated through. Season to taste with salt and pepper if needed.

Transfer chili to serving bowls and top with shredded cheddar and chopped chives. Serve over whole grain toast, whole wheat pasta, or baked potato.