A robust chili with beans, corn, tomatoes, and spices for a nourishing vegan main dish.
# What You Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 large carrot, diced
06 - 1 cup corn kernels (fresh, frozen, or canned and drained)
→ Beans & Tomatoes
07 - 1 can (15 oz) black beans, drained and rinsed
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) diced tomatoes
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 2 tablespoons olive oil
12 - 2 teaspoons ground cumin
13 - 2 teaspoons chili powder
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon cayenne pepper (optional)
18 - 1 teaspoon salt, or to taste
19 - 1/2 teaspoon black pepper
→ Liquids
20 - 1 1/2 cups vegetable broth or water
→ Optional Toppings
21 - Chopped cilantro
22 - Sliced green onions
23 - Fresh lime wedges
24 - Avocado slices
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; sauté for 4 minutes until they start to soften.
02 - Incorporate minced garlic and diced bell peppers; continue cooking for 3 more minutes.
03 - Stir in cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute, stirring constantly until fragrant.
04 - Add tomato paste, diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir thoroughly to blend ingredients.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened and vegetables are tender.
06 - Taste the chili and adjust salt or spices as desired. Serve hot with optional toppings.
