Ingredients
Vegetables and Aromatics
- 1 Tablespoon olive oil
- ½ medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 clove garlic, minced
- 2 carrots, peeled and grated
- 1 chili pepper, halved, seeded, and chopped
Spices and Seasonings
- 2 Tablespoons chili powder
- 1 teaspoon red pepper flakes
- Sea salt and ground black pepper, to taste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ Tablespoon cocoa powder
Tomatoes and Beans
- 1 28-ounce can fire-roasted canned tomatoes
- 1 8-ounce can tomato sauce
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
Additional Ingredients
- 1 cup frozen sweet corn
- 1 ½ to 2 cups low-sodium vegetable stock
- 2 Tablespoons creamy natural peanut butter
- Juice of one fresh lime
- Optional toppings: avocado, cheese, Greek yogurt
Instructions
- Warm oil and sauté vegetables: In a Dutch oven or large pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onion, red bell pepper, minced garlic, and grated carrot. Sauté until the onion becomes soft and translucent, about 5-7 minutes.
- Add spices and simmer: Stir in chili powder, red pepper flakes, sea salt, and black pepper. Cover the pot and cook over low heat for 10 minutes, stirring occasionally to let the flavors meld.
- Add remaining ingredients and simmer: Add the fire-roasted tomatoes, tomato sauce, cannellini beans, kidney beans, black beans, frozen sweet corn, vegetable stock, chopped chili pepper, dried oregano, dried basil, cocoa powder, and peanut butter to the pot. Stir well to combine, cover, and let the chili simmer gently for 20 minutes, allowing the flavors to develop fully.
- Finish with lime juice: Remove the chili from heat and squeeze the fresh lime juice into the pot. Stir thoroughly to distribute the lime’s bright acidity throughout the chili.
- Serve: Serve the chili hot, optionally over brown rice or quinoa. Top with your choice of avocado, cheese, or Greek yogurt for added creaminess and texture.
Notes
- For a spicier chili, leave some seeds in the chili pepper or add more red pepper flakes.
- This chili thickens as it cools; reheat gently with a splash of vegetable stock if needed.
- To make it vegan, omit any cheese or Greek yogurt toppings or use vegan alternatives.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adding brown rice or quinoa will increase the protein and fiber content for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
