Hearty Vegan Chili with Avocado, Hemp Seeds & Crispy Chickpea Crackers

Chili Base

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 small zucchini, diced
• 1 cup mushrooms, chopped
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt & pepper to taste

Toppings

• 1 avocado, diced
• 2 tbsp hemp seeds
• Fresh cilantro, chopped
• 1/2 cup dairy-free sour cream (optional, coconut- or cashew-based)

Chickpea Crackers

• 1/2 cup chickpea flour
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 Ingredients
• tsp salt
• 2 tbsp water