Vegetarian Chili

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion (1/4" dice)
• 1 cup diced red bell pepper (1/2" dice)
• 1 tablespoon minced garlic
• 1 teaspoon minced jalapeno
• 1 teaspoon kosher salt
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/4 teaspoon chipotle chili powder
• 1/2 teaspoon black pepper
• 1 cup corn kernels (fresh, canned or frozen)
• 15 ounces canned red kidney beans
• 15 ounces canned pinto beans
• 15 ounces canned black beans
• 19 ounces diced fire-roasted tomatoes (plus juice )
• 16 ounces canned tomato sauce
• 1 cup vegetable broth

Instructions

1. 1

   Prepare Beans - Place the beans in a colander and rinse them with water. Drain thoroughly and set them aside.

2. 2

   Saute Aromatics - Heat a large pot or dutch oven over medium-high heat. Add the olive oil, once hot, add the onions, bell pepper, jalapenos, and salt. Cook until softened, 5 to 7 minutes.Stir in the garlic, chili powder, cumin, coriander, paprika, chipotle chili powder, and black pepper, and cook until fragrant, 30 seconds.

3. 3

   Add Beans and Vegetables - Add corn, kidney beans, pinto beans, black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.

4. 4

   Simmer Chili - Bring to a boil, then reduce to a simmer. Cook until the chili is slightly thickened, about 20 to 25 minutes. Taste and season with salt and pepper.

5. 5

   To Serve - Portion chili into bowls and add desired toppings.