About this recipe

A hearty, deeply flavored vegan chili packed with two kinds of beans, fire-roasted tomatoes, and a bold spice blend. This crowd-pleasing, one-pot meal comes together in under an hour and tastes even better the next day — perfect for weeknight dinners, meal prep, or feeding a hungry crowd.

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the diced yellow onion and red bell pepper and cook, stirring occasionally, for 5–7 minutes until softened and the yellow onion is translucent. Add the garlic minced and cook for 1 more minute until fragrant.

2. 2

   Add all the spices — chili powder, cumin, paprika, oregano, cayenne pepper (if using), and salt — directly to the pot. Stir constantly for about 30 seconds to toast the spices in the olive oil and coat the vegetables.

3. 3

   Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and vegetable broth. Add the drained black beans, kidney beans, and corn kernels. Stir everything together until well combined.

4. 4

   Bring the chili to a boil over ^[medium-high heat], then reduce the heat to ^[medium-low]. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.

5. 5

   Taste and adjust seasoning — add more salt, chili powder, or a squeeze of lime juice as needed. For a thicker chili, use the back of a spoon or a potato masher to lightly mash some of the black beans directly in the pot.

6. 6

   Ladle into bowls and serve hot, topped with fresh cilantro, sliced avocado, and lime wedges. Pairs great with crusty bread or tortilla chips.