Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (frozen corn can also be used, about 1 cup)
  • 1 cup vegetable broth (240 ml)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and bell pepper, and cook for another 2 minutes until fragrant.
  2. Stir in crushed tomatoes, kidney beans, black beans, corn, vegetable broth, chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper.
  3. Bring the chili to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, to allow flavors to meld.
  4. Taste the chili and adjust seasonings as needed (add more chili powder for heat, salt for flavor).
  5. Ladle chili into bowls and top with your favorite toppings (sour cream, cheese, cilantro, avocado, tortilla chips).