Hearty chili with black beans, vegetables, and a kick of spices delivering rich, warming flavors for any season.
# What You Need:
→ Beans & Legumes
01 - 2 cans (15 oz each) black beans, drained and rinsed
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and minced (optional)
07 - 1 can (14.5 oz) diced tomatoes with juices
08 - 1 cup corn kernels, fresh or frozen
→ Liquids
09 - 2 cups vegetable broth
10 - 2 tbsp tomato paste
11 - 2 tbsp olive oil
→ Spices & Seasonings
12 - 2 tsp ground cumin
13 - 2 tsp chili powder
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper, adjust to taste
16 - 1 tsp dried oregano
17 - 1/2 tsp salt, or to taste
18 - 1/4 tsp black pepper
→ Garnishes (optional)
19 - Chopped cilantro
20 - Sliced green onions
21 - Lime wedges
22 - Diced avocado
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Add garlic, jalapeño, red and green bell peppers. Sauté for 3 to 4 minutes until vegetables soften.
03 - Stir in tomato paste, cumin, chili powder, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes with juices, black beans, corn, and vegetable broth. Stir to combine evenly.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally until flavors meld and chili thickens.
06 - Taste and adjust seasoning if necessary. Serve hot garnished with cilantro, green onions, lime wedges, or diced avocado as desired.
