Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 ½ cups/225g)
  • 2 cloves garlic, minced (approx. 1 tablespoon/15g)
  • 1 red bell pepper, chopped (approx. 1 cup/150g)
  • 1 jalapeño pepper, seeded and minced (optional, adjust to taste) (approx. 15g)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 (15 ounce/425g) can great northern beans, rinsed and drained
  • 1 (15 ounce/425g) can cannellini beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 cup (240 ml) vegetable broth (or water)
  • Shredded cheddar cheese (or vegan alternative)
  • Sour cream (or vegan alternative)
  • Chopped fresh cilantro
  • Diced avocado
  • Tortilla chips

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened.
  2. Stir in crushed tomatoes, diced tomatoes (undrained), and tomato sauce. Bring to a simmer.
  3. Add kidney beans, black beans, pinto beans, great northern beans, and cannellini beans to the pot. Stir to combine.
  4. Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper to the pot. Stir well to ensure the spices are evenly distributed.
  5. Pour in vegetable broth (or water). Bring the chili to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, allowing the flavours to meld. The longer it simmers, the richer the flavor will be.
  6. Taste the chili and adjust seasoning as needed, adding more salt, pepper, chili powder, or cayenne pepper to your preference.
  7. Serve hot, topped with shredded cheese (or vegan alternative), sour cream (or vegan alternative), chopped cilantro, diced avocado, and a side of tortilla chips, if desired.