Hearty Vegetarian Chili - Forks Over Knives

Ingredients

• 1 pound dried kidney, cranberry, or red beans, soaked overnight and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1½ cups chopped carrots
• 1½ cups chopped celery
• 1½ cups sliced zucchini
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup frozen or canned no-salt-added whole-kernel corn
• ¾ cup dry steel-cut oats
• ½ cup tomato paste
• 2 tablespoons low-sodium tamari or soy sauce
• 3 cloves garlic, minced
• 1 tablespoon packed brown sugar
• 1 tablespoon chili powder
• 2 teaspoons dried oregano, crushed
• 2 teaspoons dried cilantro, crushed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon fresh lemon juice
• Sea salt
• Bottled hot pepper sauce
• Toppings such as sliced avocado, chopped scallions, and snipped fresh cilantro (optional)