About this recipe

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

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 5–6 minutes until softened. Add the garlic and jalapeño (if using) and cook for another 1 minute until fragrant.

2. 2

   Stir in all the spices — chili powder, cumin, paprika, oregano, salt, and black pepper. Toast the spices with the vegetables for 1 minute, stirring constantly, to bloom their flavor.

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 pinto beans, then stir in the corn. Bring everything to a boil over ^[medium-high heat].

4. 4

   Reduce the heat to ^[medium-low] and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and the flavors meld together. Taste and adjust seasoning with additional salt, black pepper, or chili powder as needed.

5. 5

   Ladle into bowls and serve hot with your choice of toppings: shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime wedges.