Derrell is back teaching us how to make his delicious, vegan chili using his homemade curry paste

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VEGAN CHILI
¼ cup coconut milk
3 cups vegetable stock
2 tbls curry paste (RECIPE: https://youtu.be/96IlMgW83Mc)
1 28oz can San Marzano tomatoes
1 16oz can red beans
1 16oz can kidney beans
1 16 oz can chickpeas
2 tbls red onion
2 tbls diced celery
2 tbls diced carrot
1 bay leaf
1 bag frozen yellow corn

INSTRUCTIONS
1. Place large pot on the stove at medium high heat
2. To the pot add olive oil and curry paste. Stir for 1-2 minutes
3. Next stir in onion, carrot and celery. Cook until vegetables and all coated with paste and become tender
4. Add tomatoes to the mix, and bring to a boil. Once it reaches a boil add the bay leaf, reduce heat to low and let simmer for 1-2 hours stirring occasionally to make sure it does not stick
5. Once done simmering, add coconut milk and let cook for another 10 mins before adding beans and corn
6. Let everything cook together for at least 30 mins before serving
7. Top with avocado, scallion, red onion, yogurt, jalapeño and/or cilantro. Enjoy!