Peel and dice onion, garlic cloves, bell peppers, and mushrooms.

Heat the olive oil in a large pan and gently cook the onions and garlic over medium heat until softened.

Add the peppers and mushrooms, and cook for several minutes. While it's cooking, stir continuously until the vegetables are partially caramelized.

Add the beans, tomatoes, and spices. Then pour in the vegetable stock.

Reduce the heat to low and partially cover with a lid, allowing the mixture to simmer gently for 20-25 minutes, depending on how you like the vegetables – especially the diced peppers: if you want those softened completely, simmer for longer.

Stir the pot regularly to avoid the mixture catching at the bottom, and if the mixture requires a little more liquid, simply add a dash of water or stock and cook until the sauce has thickened.

Just before you remove the pan from the heat, stir in the corn and leave on the heat for a minute or two longer.

Season to taste with salt and freshly ground black pepper.

Finally, serve the vegan chili over rice, crushed baby potatoes (as pictured), or spoon inside a large baked potato. Garnish with fresh parsley. See the headnote for additional non-vegan toppings.