Amy's Vegan Chili

Heat oil in a medium Dutch oven over medium heat; stir in onion green and red bell peppers and garlic. Cook and stir until vegetables have softened about 5 minutes.

Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes 2 cups water corn lentils quinoa chili powder brown sugar paprika salt turmeric oregano cumin red pepper flakes and black pepper; stir to combine. Bring to a boil then reduce heat to low and simmer stirring occasionally for 2 hours.

Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved adding more water if necessary. Stir slurry into the chili and simmer until thickened about 15 minutes. Mash chili with a potato masher to desired consistency.