Easy vegan tortilla chili (or chili avocado wraps)

I had three avocados that were about to go bad so I decided to make mashed avocado spread to put on chili tortilla sandwiches.  To make the spread, I simply mashed the avocados then added a splash of lime juice and a teaspoon of Veganaise and a 1/4 teaspoon each of garlic powder and onion powder.

For the chili filling, drain one can of diced tomatoes, one can of sweet corn, and one can of black beans.

Simmer tomatoes, beans, and corn in a large saucepan or medium stockpot until boiling.  Meanwhile, dry fry one chopped sweet onion and 4 cloves of garlic, thinly sliced.  While dry frying, add chili powder, coconut sugar (or other sweetener), a dash of cinnamon, and some garlic powder, onion powder, cumin, and cayenne pepper.  You may also add chopped jalapeno peppers if desired.  Cook onions and garlic until carmelized, adding water once in a while after blackening starts to occur.  Add to saucepan and simmer.  Stir in about 1 cup of crushed lowfat tortilla chips and stir until blended.  Add cornstarch and nutritional yeast until sauce thickens.  This can now be eaten as chili topped with mashed avocado and maybe some fresh cilantro, or you can heat up tortillas on a panini press or by dry frying briefly in a cast iron skillet and once the tortillas are hot and slightly crispy, slather mashed avocado on them and then add a scoop of chili mixture and some fresh cilantro, wrap and eat.

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