Dice/mince the vegetables (white onion, green bell pepper, garlic).
In a large pot on medium heat, add 2 tbsp of olive oil. Add the vegetables to the oil and saute for 2-5 minutes until garlic is golden brown and onion/pepper are tender.
To the same pot, add the rest of the ingredients: beans, green chilis, roasted tomatoes, tomato paste, chili powder, coriander, cumin, vegetable broth, hot sauce, and brown sugar. Adjust the herbs to taste if you would like it spicier or sweeter.
Allow the chili to come to a boil and reduce heat to a low simmer. Let the chili simmer for another 25-35 minutes.
Serve warm with cornbread or biscuits. Sprinkle green onions on top.
Try using a slow cooker and letting it cook on high for 4 hours or low for 6-8 hours.
Vegetarian Chili With Black And White Beans https://www.twistedtastes.com/entree/vegetarian-black-and-white-bean-chili/