Wash and dry potatoes, then quarter them. Set aside.
Heat olive oil in a large frying pan over medium heat. Add in vegan ground beef, onion and garlic, and sauté for 2 minutes. Add the red peppers, green peppers and red chili, and cook for an additional 5 minutes. Stir in Mexican chili powder, cumin, smoked paprika, coriander, cayenne pepper, oregano, garlic powder, onion powder, brown sugar, salt and pepper.
Transfer to a large soup pot and stir in chickpeas, black beans, tomatoes and broth. Add in the potatoes and bring to a boil for 5 minutes. Reduce heat to a simmer and cover pot with a lid. Continue cooking over low heat for 45 minutes, until potatoes are fork tender.
Remove Vegan Potato Chili from the stove and spoon into bowls. Garnish with fresh cilantro. Enjoy!
