Hearty chili featuring beans, corn, tomatoes, and warming spices for a nutritious vegan meal.
# Components:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 large carrot, diced
06 - 1 cup corn kernels (fresh, frozen, or drained canned)
→ Beans & Tomatoes
07 - 1 can (15 oz) black beans, drained and rinsed
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) diced tomatoes
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 2 tablespoons olive oil
12 - 2 teaspoons ground cumin
13 - 2 teaspoons chili powder
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon cayenne pepper (optional)
18 - 1 teaspoon salt, or to taste
19 - 1/2 teaspoon black pepper
→ Liquids
20 - 1 1/2 cups vegetable broth or water
→ Optional Toppings
21 - Chopped cilantro
22 - Sliced green onions
23 - Fresh lime wedges
24 - Avocado slices
# Preparation steps:
01 - Warm olive oil in a large pot over medium heat. Add diced onion and carrot, sautéing for 4 minutes until they begin to soften.
02 - Incorporate minced garlic and diced bell peppers; cook for an additional 3 minutes, stirring occasionally.
03 - Stir in ground cumin, chili powder, smoked paprika, ground coriander, dried oregano, cayenne pepper if desired, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Combine tomato paste, diced tomatoes, drained black and kidney beans, corn kernels, and vegetable broth. Mix thoroughly.
05 - Bring to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens and vegetables become tender.
06 - Adjust seasoning with additional salt or spices if necessary after tasting.
07 - Serve hot with optional toppings such as chopped cilantro, sliced green onions, fresh lime wedges, or avocado slices.
