Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 zucchini, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 cup vegetable broth
  • 1 cup frozen corn
  • Chopped fresh cilantro for garnish
  • Sour cream or yogurt for garnish (optional)

Instructions:

  1. Heat the oil in a large pot over medium heat.
  2. Add diced onion and minced garlic; sauté until onion is translucent (about 5 minutes).
  3. Stir in carrots, bell peppers, and zucchini; cook for another 5-7 minutes until softened.
  4. Add chili powder, cumin, smoked paprika, salt, and black pepper; mix well for 1 minute to bloom spices.
  5. Pour in diced tomatoes, kidney beans, black beans, and vegetable broth; stir to combine.
  6. Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
  7. Stir in frozen corn and cook for an additional 5 minutes until heated through.
  8. Taste and adjust salt/pepper as needed.
  9. Ladle chili into bowls and garnish with cilantro and sour cream, if desired.