Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can black beans, drained and rinsed
  • 1 (15 ounce/425g) can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels (about 150g)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon salt (5 ml), or to taste
  • 1/2 teaspoon black pepper (2.5 ml), or to taste
  • 1 cup vegetable broth (240 ml)
  • Shredded cheddar cheese (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Chopped cilantro (Optional)
  • Diced avocado (Optional)
  • Lime wedges (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell peppers, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened.
  2. Stir in crushed tomatoes, tomato sauce, and diced tomatoes. Add chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Bring to a simmer.
  3. Add kidney beans, black beans, pinto beans, and corn. Stir well to combine.
  4. Pour in vegetable broth. Bring the chili back to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1 hour, stirring occasionally. This allows the flavors to meld and deepen.
  5. Taste and adjust seasoning as needed. If the chili is too thick, add a little more vegetable broth. Serve hot with your favorite toppings.