Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (28 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 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 onion and bell pepper, and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add crushed tomatoes, kidney beans, black beans, corn, and green chilies to the pot.
- Stir in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Pour in vegetable broth and bring the chili to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow the flavors to meld.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can add other vegetables like zucchini or carrots.
- This chili freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg