Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 large Yellow Onion, diced (approx. 1 cup / 150g)
  • 2 cloves Garlic, minced (approx. 1 tsp / 5g)
  • 1 Red Bell Pepper, diced (approx. 1 cup / 150g)
  • 1 Jalapeño, seeded and minced (optional, for heat)
  • 2 tbsp Chili Powder (30 ml)
  • 1 tsp Ground Cumin (5 ml)
  • 1 tsp Smoked Paprika (5 ml)
  • ½ tsp Dried Oregano (2.5 ml)
  • ¼ tsp Cayenne Pepper (optional, for extra heat)
  • Salt and Black Pepper, to taste
  • 1 (28 oz / 794g) can Crushed Tomatoes
  • 1 (15 oz / 425g) can Kidney Beans, drained and rinsed
  • 1 (15 oz / 425g) can Black Beans, drained and rinsed
  • 1 cup Vegetable Broth (240 ml)
  • 1 cup Frozen Corn (120g)
  • Vegan Sour Cream or Yogurt (Optional)
  • Chopped Fresh Cilantro (Optional)
  • Diced Avocado (Optional)
  • Lime Wedges (Optional)
  • Vegan Cheese Shreds (Optional)
  • Tortilla Chips (Optional)

Instructions:

  1. Heat olive oil in a large pot 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 minutes, until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in crushed tomatoes, kidney beans, and black beans. Stir to combine.
  4. Add vegetable broth. Bring to a simmer, then reduce heat and cover. Cook for at least 20 minutes, or up to 45 minutes, stirring occasionally, to allow the flavours to meld.
  5. Stir in frozen corn during the last 5 minutes of cooking. Cook until heated through.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with your favourite toppings. Enjoy this Easy Homemade Vegan Chili!