Vegetarian Chili with Beans and Corn

Name: Vegetarian Chili with Beans and Corn
Cook time: 30 min
Yield: 4 servings
Ingredients: 10 ml olive oil divided; 1 piece yellow onion medium, diced; 1 piece red bell pepper seeded and diced; 1 tsp kosher salt divided; 3 clove garlic cloves minced; 30 g tomato paste; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; 0.25 tsp cayenne pepper; 0.5 tsp ground black pepper; 5 ml olive oil divided; 720 ml vegetable broth; 800 g crushed tomatoes; 400 g black beans canned, drained and rinsed; 400 g kidney beans canned, drained and rinsed; 200 g corn kernels frozen or canned, drained if canned; 1 tsp kosher salt divided; 15 ml apple cider vinegar; 15 g cilantro leaves chopped; 1 piece lime cut into wedges; 60 g sour cream for serving; 40 g tortilla chips for serving

This soup-season main is a bean-forward chili with a deep tomato base, sweet corn, and layered spice. It cooks in one pot and finishes with cilantro and lime for a fresh contrast to the thick, hearty broth.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

10 ml olive oil divided
1 piece yellow onion medium, diced
1 piece red bell pepper seeded and diced
1 tsp kosher salt divided
3 clove garlic cloves minced
30 g tomato paste
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
0.25 tsp cayenne pepper
0.5 tsp ground black pepper
5 ml olive oil divided
720 ml vegetable broth
800 g crushed tomatoes
400 g black beans canned, drained and rinsed
400 g kidney beans canned, drained and rinsed
200 g corn kernels frozen or canned, drained if canned
1 tsp kosher salt divided
15 ml apple cider vinegar
15 g cilantro leaves chopped
1 piece lime cut into wedges
60 g sour cream for serving
40 g tortilla chips for serving

Instructions

Heat the pot over medium heat and add 10 ml olive oil. Add the onion and bell pepper with 1 tsp kosher salt. Cook, stirring often, for 6 to 8 minutes until softened and lightly translucent. The onion is softened and the pepper has lost its raw crunch.
Add the garlic and cook for 30 seconds, then stir in the tomato paste, cumin, chili powder, smoked paprika, oregano, cayenne, and black pepper. Cook for 1 minute, stirring, until the spices smell toasted. The tomato paste darkens slightly and the spices are fragrant.
Add the remaining 5 ml olive oil, broth, crushed tomatoes, black beans, kidney beans, corn, and remaining 1 tsp kosher salt. Bring to a simmer, then reduce heat to low and cook uncovered for 18 to 20 minutes, stirring occasionally. The chili is thickened and the flavors have melded.
Stir in the apple cider vinegar and simmer for 1 minute. Taste and adjust with additional salt only if needed. The chili tastes rounded and slightly brighter at the finish.
Ladle into bowls and top with cilantro. Serve with lime wedges and, if using, sour cream and tortilla chips. The garnish is fresh and the chili holds a thick, spoonable texture.