Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (approx. 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, diced (approx. 1 cup) (approx. 150g)
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 cup vegetable broth (240 ml)
  • 2 tablespoons chili powder (30 ml)
  • 1 teaspoon cumin (5 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon oregano (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black 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, bell pepper, and jalapeño (if using) and cook for another 3 minutes, stirring occasionally.
  2. Stir in crushed tomatoes, kidney beans, black beans, and corn.
  3. Add vegetable broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld.
  5. Taste the chili and adjust seasonings as needed. Add more chili powder for a richer flavour, cayenne for more heat, or salt and pepper to taste.
  6. Ladle chili into bowls and top with your favourite toppings.