Hearty Vegan Chili

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion
• 1 medium bell pepper
• 3 cloves garlic
• 28 oz diced tomatoes
• 15 oz kidney beans
• 15 oz black beans
• 1½ cup vegetable broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup corn (optional)
• 1 jalapeño (optional)
• ¼ cup fresh cilantro (optional)
• 1 avocado (optional)

Steps

1. Dice the onion and bell pepper. Mince the garlic. If using, finely dice the jalapeño.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño (if using) and cook until softened, about 5-7 minutes.
3. Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
4. Add diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained black beans, and vegetable broth. Bring to a simmer.
5. Reduce heat to low, cover, and let simmer for at least 20-25 minutes, stirring occasionally, to allow flavors to meld. Add corn (if using) during the last 5 minutes of cooking.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro and sliced avocado, if desired.