1. Precise Timing & Temperatures: Sauté vegetables 10-12 minutes over medium heat. Simmer chili 30-35 minutes at gentle simmer (180°F/82°C). Add wheat bran and flax last 10 minutes. 2. Chef’s Techniques & Critical Steps: Cook beans from dry for optimal texture. Toast spices with vegetables. Mash 1 cup beans for thickness. Add wheat bran gradually to prevent clumping. Stir frequently as fiber thickens. 3. Ingredient Preparation Details: Soak beans overnight. Dice vegetables uniformly (½-inch). Use fresh bell pepper. Measure spices. Have wheat bran and flax ready. 4. Serving & Storage Instructions: Serve hot with avocado. Refrigerate up to 5 days (flavor improves). Freeze up to 3 months. Reheat with additional broth as chili thickens when cold.