Hearty Vegetarian Chili

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large bell pepper, diced — any color
• 3 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 28 ounces crushed tomatoes — 1 can
• 15 ounces kidney beans, drained and rinsed — 1 can
• 15 ounces black beans, drained and rinsed — 1 can
• 1 cup corn kernels — fresh or frozen
• 1 cup vegetable broth
• 0.5 teaspoon salt — to taste
• 0.25 teaspoon black pepper
• 0 optional toppings: sour cream, shredded cheese, avocado, cilantro — for serving

Method

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. ⏱ 5 min timer
2. Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant. ⏱ 1 min timer
3. Stir in crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring to a boil.
4. Reduce heat to low and simmer for 30 minutes, stirring occasionally. ⏱ 30 min timer
5. Season with salt and pepper to taste. Serve hot with desired toppings.

Notes