This hearty vegan chili uses assertive spices, beans, and posole (cooked white corn kernels) to create a flavorful dish you can serve to anyone. Prep Time: 2 hr Cook Time: 3 hr Serves 8 to 10 Ingredients 2 cups dried posole, soaked at least 2 hours or overnight 1 pound carrots (6 medium), peeled and medium-diced 1 pound parsnips (4 large), peeled and medium-diced 3 pounds Spanish onions (5 medium), peeled and medium diced 3 tablespoons ground cumin 1 tablespoon plus 2 teaspoons ground coriander 1/2 cup plus 1 tablespoon New Mexico chili powder 2 tablespoons organic raw sugar 1 tablespoon plus 3/4 teaspoon salt, more as needed 6 tablespoons plus additional extra-virgin olive oil 1/4 cup dried garlic flakes 8 poblano chile peppers (2 1/2 pounds), roasted, peeled, seeded, and diced 2 teaspoons freshly ground black pepper 1/4 cup chipotle peppers in adobo sauce, rinsed, seeded, and coarsely chopped 1/4 cup New Mexico chili paste 4 ounces tomato paste 2 (14.5-ounce) cans whole, fire-roasted tomatoes, with juices 3 cups posole stock (reserved) 3/4 cup bean juice 1/4 cup cider vinegar 1 (15-ounce) can kidney beans, drained, liquid reserved 1 (15-ounce) can black beans, drained, liquid reserved 1 (15-ounce) can pinto beans, drained, liquid reserved 2 tablespoons nutritional yeast Toppings Dairy-free or regular sour cream, for serving Dairy-free cheese, such as Daiya