Ingredients:

For the Chili:
2 Tbsp (30 mL) vegetable oil
2 stalks green onion, sliced (white and green parts separated)
3 garlic cloves, crushed
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp (3 g) chili powder
½ tsp cayenne pepper (adjust for desired spiciness)
½ tsp salt
¼ tsp ground black pepper
3⅓ cups (800 g) canned diced tomatoes
1¼ cups (221 g) cooked kidney beans
1⅔ cups (188 g) veggie ground
¼ cup (66 g) tomato paste
2 tsp (10 mL) chipotle adobo sauce
2 tsp (9 g) brown sugar
To Serve:
2 slices multi-grain bread, toasted
½ avocado, diced
2 Tbsp (25 g) pickled red onions
2 Tbsp (2 g) fresh cilantro (optional)
0.53 oz (15 g) vegan feta, crumbled (optional)
Instructions:

Heat the Oil:
In a large pot, heat the vegetable oil over medium heat. Add the white parts of the green onion and sauté for about 2 minutes until softened.
Add Aromatics:
Add the crushed garlic, ground cumin, ground coriander, chili powder, cayenne pepper, salt, and black pepper. Cook for another minute, stirring frequently until fragrant.
Combine Ingredients:
Stir in the canned diced tomatoes, cooked kidney beans, veggie ground, tomato paste, chipotle adobo sauce, and brown sugar. Mix well to combine.
Simmer:
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for about 20-30 minutes, stirring occasionally. Adjust seasoning to taste.
Serve:
Ladle the chili into bowls and serve with toasted multi-grain bread. Top with diced avocado, pickled red onions, fresh cilantro, and crumbled vegan feta if desired.