Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any color)
2 carrots, diced
2 celery stalks, diced
1 can (14 oz) diced tomatoes
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) corn (or 1.5 cups frozen corn)
2 tablespoons tomato paste
2 cups vegetable broth
2 tablespoons chili powder (adjust to taste)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1 teaspoon cayenne pepper (optional, for heat)
Fresh cilantro or parsley, for garnish
Instructions
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the bell pepper, carrots, and celery. Cook for another 5-7 minutes until they start to soften.
Add Remaining Ingredients:
Stir in the diced tomatoes (with juice), kidney beans, black beans, corn, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, salt, pepper, and cayenne pepper (if using).
Simmer:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-30 minutes, stirring occasionally. This allows the flavors to meld.
Taste and Adjust:
Taste the chili and adjust seasonings as needed. If you want it spicier, add more chili powder or cayenne.
Serve:
Ladle the chili into bowls and garnish with fresh cilantro or parsley. It’s great on its own or served with rice, tortilla chips, or cornbread.
Tips:
This chili can be made ahead of time and tastes even better the next day.
Feel free to add other beans or veggies you like!
Top with avocado, lime juice, or vegan sour cream for extra flavor.
Enjoy
