Vegan Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, red bell pepper, and jalapeño pepper and sauté until vegetables are tender.
2. Add chili powder, cumin, smoked paprika, and oregano and stir to combine with the vegetables.
3. Add crushed tomatoes, black beans, kidney beans, chickpeas, corn, and vegetable broth to the pot and stir to combine.
4. Season with salt and pepper to taste.
5. Bring the chili to a simmer and let it cook for 30 minutes to 1 hour, stirring occasionally, until it reaches your desired consistency.
6. Remove from heat and serve immediately.