Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 ½ cups / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 red bell pepper, chopped (approx. 1 cup / 100g)
  • 1 jalapeño pepper, seeded and minced (optional, for heat) (approx. 1-2 teaspoons / 5-10g)
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon ground cumin (2.5ml)
  • ½ teaspoon dried oregano (2.5ml)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (1.25ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can black beans, drained and rinsed (425g)
  • 1 (15 ounce) can pinto beans, drained and rinsed (425g)
  • 1 cup vegetable broth (240ml)
  • 1 tablespoon tomato paste (15ml)
  • 1 teaspoon brown sugar (5g)
  • Salt and freshly ground black pepper to taste

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 smoked paprika, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Add crushed tomatoes, kidney beans, black beans, pinto beans, vegetable broth, tomato paste, and brown sugar. Season with salt and pepper to taste.
  4. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, until the flavors have melded together and the chili has thickened slightly.
  5. Taste and adjust seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to taste.
  6. Serve hot, garnished with your favorite toppings.