Best Ever Vegan Chili

First, prepare a recipe of vegan ground beef, or use store-bought veggie ground.
In the meantime, heat the avocado oil in a large stockpot over medium. Add in the chopped onion and garlic and sauté for 3-4 minutes, or until the onions are translucent.
Add the chopped bell peppers, carrots, celery, and sweet potatoes. Stir to combine.
Mix in the chili powder, cumin, smoked paprika, cocoa powder, and coconut sugar. Cook until fragrant while stirring constantly, about 2-3 minutes.
Pour in the canned tomatoes and their juices, black beans, red beans, corn, and vegetable broth. Stir everything until well combined, then bring the mixture to a low boil.
Lower the heat to medium-low, cover the pot, and simmer for 30-40 minutes, stirring occasionally. Reduce the heat as necessary to maintain a gentle simmer.
Once the vegetables are softened, mash them slightly by hand in the pot, or remove 2 cups of chili and blend it in a food processor or blender. Once blended, add it back into the pot and stir.
Lastly, mix in the cooked vegan ground beef and lime juice. Cook for another 2-3 minutes, taste, and add salt and pepper to taste. Adjust the other seasonings as needed.
Serve your vegan chili with any of the following: quinoa, green onions, cilantro, cashew cream, coconut yogurt, plant-based cheese shreds, or lime wedges. Happy eating!