Chop the onion, finely.
Slice the mushrooms.
Chop the garlic.
In a pot, sauté the onion, mushrooms, garlic till golden on medium heat.
Add the cumin, coriander, and oregano and saute for a minute.
Slice the carrots thinly into rounds and chop the green pepper or the kale.
Add the carrots, cooked kidney beans with 1 cup of the bean water, Braggs and the green pepper.
Cook till the vegetables are tender.
Chop up the tomatoes.
Add the tomatoes, cayenne pepper, and paprika.
Cook on medium heat until thick like the consistency of gravy, adding more water if necessary.
Add corn and cook for 2 minutes.
Serve this chili with a grain of your choice. I usually serve mine with brown rice or millet.
Now time to enjoy your 'Vegan Chili Recipe'.