Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, until peppers are tender-crisp.
- Add diced tomatoes, kidney beans, black beans, corn, and tomato sauce to the pot. Stir to combine.
- Season with chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well.
- Pour in vegetable broth. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for the last 15-20 minutes.
- Adjust spice level to your preference by adding more or less cayenne pepper.
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- Chili freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg