Spicy Vegan Chili

1 large onion (diced)

5  celery sticks (diced)

2 carrots (diced)

3 garlic cloves (minced

15 oz black beans (cooked or can)

15 oz kidney beans (cooked or can)

15 oz diced tomatoes (fresh or canned)

2tbls tomato paste

1 ear of corn (or a small can)

2 tsp himalayan sea salt

2 tsp ground black pepper

3 tbls cumin

3 tbls chili powder

1 tsp cayenne pepper

2 tbls coconut oil

Sautee onions, celery, and carrots until soft in oil. Add garlic, salt, pepper, cumin, and chili powder for another minute. Add mixure to a crock pot with beans tomato paste, and tomatoes. Add cayenne pepper to taste. Cook on high for 4 hours or low for 6 hours. Add corn and season to taste with salt/pepper, cook 15 more minutes. Garnish with chopped olives and scallion onions (optional vegan sour cream). Serve over brown rice or quinoa.