Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cans (30 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup frozen corn
- 1 tablespoon lime juice (optional)
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, sour cream, and avocado slices (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the red and green bell peppers, celery and jalapeño (if using), and cook for another 5 minutes, until the peppers start to soften.
- Stir in the black beans, kidney beans, pinto beans, diced tomatoes, and tomato sauce. Pour in the vegetable broth and stir to combine.
- Add the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to ensure all the spices are evenly distributed.
- Bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
- Stir in the frozen corn and lime juice, and let the chili simmer for an additional 5-10 minutes, until the corn is heated through.
- Ladle the chili into bowls and garnish with fresh cilantro. Serve with shredded cheese, sour cream, and avocado slices, if desired.
- Prep Time: 10
- Cook Time: 45
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican