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Three-Bean Vegan Chili

Name: Three-Bean Vegan Chili
Yield: 1 bowl with 1 slice of bread (about 17 oz)
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 2 carrots, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbsp tomato paste; 1 can (28 oz / 794 g) crushed tomatoes; 1 can (15 oz / 425 g) dark red kidney beans, drained and rinsed; 1 can (15 oz / 425 g) black beans, drained and rinsed; 1 can (15 oz / 425 g) pinto beans, drained and rinsed; 2 cups (480 ml) low-sodium vegetable broth; 1 cup (150 g) frozen sweet corn; 1 tsp kosher salt, plus more to taste; 1/2 cup (120 g) plain unsweetened dairy-free yogurt, coconut or oat; 2 tbsp sunflower seeds; 1 tbsp pumpkin seeds (pepitas); 1 handful fresh flat-leaf parsley, chopped; 6 slices whole-grain rye bread, for serving

A thick, smoky chili with kidney, black and pinto beans, sweet corn, carrots and red pepper, finished with a swirl of dairy-free yogurt, toasted seeds and parsley. Served with hearty rye bread.

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