Ingredients:
- 2 tablespoons olive oil (30ml)
- 1 large onion, diced (approx. 1 cup/150g)
- 2 cloves garlic, minced (approx. 2 teaspoons/10g)
- 1 red bell pepper, diced (approx. 1 cup/150g)
- 1 green bell pepper, diced (approx. 1 cup/150g)
- 1 jalapeño pepper, seeded and minced (optional, for heat!)
- 2 tablespoons chili powder (30ml)
- 1 teaspoon ground cumin (5ml)
- 1 teaspoon smoked paprika (5ml)
- ½ teaspoon dried oregano (2.5ml)
- ¼ teaspoon cayenne pepper (optional, for extra heat!)
- Salt and freshly ground black pepper to taste
- 1 (28 ounce/800g) can crushed tomatoes
- 1 (15 ounce/425g) can kidney beans, drained and rinsed
- 1 (15 ounce/425g) can black beans, drained and rinsed
- 1 (15 ounce/425g) can pinto beans, drained and rinsed (or any bean you fancy!)
- 1 (15 ounce/425g) can corn, drained (frozen corn also works!)
- 1 cup vegetable broth (240ml)
- 1 tablespoon tomato paste (15ml)
- 1 ounce unsweetened cocoa powder (28g)
- Vegan sour cream or yogurt (Optional)
- Shredded vegan cheese (Optional)
- Diced avocado (Optional)
- Fresh cilantro, chopped (Optional)
- Lime wedges (Optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, bell peppers, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in crushed tomatoes, kidney beans, black beans, pinto beans, corn, vegetable broth, tomato paste, and cocoa powder.
- Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor becomes.
- Taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or chili powder to your liking.
- Ladle the chili into bowls and garnish with your favourite toppings.