Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup vegetable broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and bell pepper, and cook for another 3-5 minutes until slightly tender.
- Add crushed tomatoes, kidney beans, black beans, corn, and green chilies to the pot.
- Stir in chili powder, ground cumin, smoked paprika, and cayenne pepper (if using).
- Pour in vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
- Season with salt and black pepper to taste before serving.
Notes
- Serve with your favorite toppings like shredded cheese, sour cream, avocado, or fresh cilantro.
- This chili tastes even better the next day.
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg