1. Sauté the Vegetables:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 3-4 minutes, or until translucent.
• Add the minced garlic and sauté for an additional 1 minute.

2. Add Bell Pepper, Carrot, and Zucchini:

• Add the diced bell pepper, carrot, and zucchini to the pot.
• Sauté for about 5-6 minutes, or until the vegetables start to soften.

3. Add Beans, Tomatoes, and Corn:

• Add the drained black beans, kidney beans, diced tomatoes (with their juice), and frozen corn kernels to the pot.
• Stir to combine all the ingredients.

4. Season and Simmer:

• In a small bowl, mix together the vegetable broth, Tip32 Mild Sauce, tomato paste, chili powder, ground cumin, and smoked paprika.
• Pour the mixture into the pot and stir well.
• Season with salt and black pepper to taste.

5. Simmer the Chili:

• Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, stirring occasionally.

6. Adjust Seasoning:

• Taste the chili and adjust the seasoning if needed. You can add more chili powder, cumin, or Tip32 Mild Sauce according to your taste preferences.

7. Serve:

• Ladle the vegan chili into bowls.
• Top with chopped cilantro, sliced green onions, a dollop of vegan sour cream, and avocado slices if desired.

This vegan chili recipe with Tip32 Mild Sauce brings together a rich blend of flavors and textures for a satisfying and comforting meal.