Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (approx. 200g)
  • 2 bell peppers (any color), diced (approx. 300g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 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)
  • 1 tablespoon lime juice (15 ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant. This blooming process intensifies the flavors.
  3. Pour in crushed tomatoes, tomato sauce, kidney beans, black beans, and corn. Stir to combine.
  4. Add vegetable broth. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors meld together.
  5. Stir in lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings.