One of my favorite chilies is the Flying Avocado Vegan Chili recipe. I think I have been able to reverse engineer this dish into something that is yummy.

2 tbsp olive oil
3 cloves garlic, minced
1 bell pepper, chopped
1 sweet onion, chopped
3 carrots, chopped
2 celery stalks, diced
1 cup fresh or frozen corn kernels
1 mushrooms, diced
28 oz crushed tomatoes
1 can each: black beans, black eye peas, red kidney beans pinto beans (rinsed)
3 tbsp chili powder
1 bay leaf
2 tsp each: paprika, gr. cumin, coriander
1 tsp each: dried thyme, basil, oregano
1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery
2 tbsp CHIA SEEDS for thickness
pinch sea salt & pepper to taste
6 cups of veggie stock

Preheat sauté pan or frying pan on medium and add oil
Prep veggies
Sauté carrot, onion, pepper, and celery on medium heat for 5 minutes
Add spices, sauté another five minutes
Transfer veggies mix into crockpot, add remaining ingredients
Reduce crockpot heat to low, cover and cook 4 – 6 hrs