Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed or fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen or canned corn
- 1 tablespoon maple syrup or brown sugar (to balance acidity)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell peppers. Cook for about 5 to 7 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
- Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Stir constantly for about 1 minute. Toasting the spices in the oil helps release their essential oils and deepens the overall flavor of the chili.
- Pour in the black beans, kidney beans, tomatoes (with their juices), and vegetable broth. Stir well to combine all the ingredients. Add the maple syrup or brown sugar at this stage to help cut through the acidity of the tomatoes.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This allows the beans to soften slightly and the flavors to marry together. Stir occasionally to prevent sticking.
- Stir in the corn and cook for another 5 minutes until heated through. Taste the chili and add salt and black pepper as needed. If you prefer a thicker consistency, you can mash a small portion of the beans against the side of the pot with a spoon.
- Cook Time: 50 minutes
- Diet: Vegan