Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 bell peppers (one red, one green), chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup vegetable broth (240 ml) (low sodium is best)
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can black beans, drained and rinsed (425g)
  • 1 (15 ounce) can cannellini beans, drained and rinsed (425g)
  • 1 cup frozen corn kernels (150g)
  • 1 large carrot, peeled and diced (100g)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • Shredded cheddar cheese (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Chopped fresh cilantro (Optional)
  • Diced red onion (Optional)
  • Avocado slices (Optional)
  • Tortilla chips (Optional)

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion and bell peppers and sauté until softened. Stir in garlic and jalapeño (if using) and cook until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, and vegetable broth. Bring to a simmer.
  3. Add kidney beans, black beans, cannellini beans, frozen corn, and diced carrot.
  4. Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
  5. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. The longer it simmers, the better it tastes!
  6. Taste and adjust seasonings as needed. Add more chili powder for a richer flavor, cayenne for more heat, or salt and pepper to taste.
  7. Ladle into bowls and garnish with desired toppings (shredded cheese, sour cream, cilantro, red onion, avocado, tortilla chips).