Loaded Vegan Chili Board
[Vegan]

For the Chili:

1. Warm the olive oil in a large stockpot over medium-low heat. Add the onion and garlic and sauté for 3 minutes.
2. Add the chili powder, cumin, paprika, and salt to the pot, stirring to coat the onion and garlic. Continue to cook for 2 minutes more.
3. Pour a splash of vegetable broth into the stockpot and use the tip of a wooden spatula to loosen any stuck bits from the bottom of the pot.
4. Add the remaining vegetable broth to the pot along with the tomato paste, diced tomatoes, pinto beans, black beans, and mushrooms.
5. Bring the chili to a gentle simmer over medium heat. Cover the pot, lower the heat slightly, and continue to cook for 20 minutes. Remove from the heat.
6. Serve immediately on the Loaded Vegan Chili Board (page 000). Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

For the Board:

1. Make the Hearty Pinto and Black Bean Chili. Keep it covered on the stove and reheat gently just before serving.
2. Place a trivet or a large serving bowl in the middle of your board as a placeholder for the chili.
3. Scoop the sliced scallions and red onion into small bowls and set them on the board.
4. Place the diced jalapeño in a mini bowl and set it on the board.
5. Scoop the tomato, carrot, and corn into bowls of similar size and place them on the board.
6. Drain the can of olives. Pour the olives into a small bowl and set it on the board.
7. Peel, pit, and slice the avocados. Arrange them in clusters across the board.
8. Scoop the vegan sour cream into a bowl and set it on the board.
9. Add handfuls of tortilla chips to the board, filling in any large gaps. Scatter the lime wedges across the board, overlapping the tortilla chips.
10. Transfer the pot of warm chili to the trivet, or ladle the chili into the serving bowl you set on the board as a placeholder.