Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 cup vegetable broth (low sodium)
  • 1 cup frozen corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

Instructions:

  1. Heat 2 tbsp olive oil over medium heat in a large pot or Dutch oven. Add the diced yellow onion and red bell pepper, sautéing until the onions are translucent and the peppers have softened.
  2. Stir in the minced garlic and jalapeño, cooking for 60 seconds until fragrant.
  3. Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and ½ tsp black pepper to the oil. Stir constantly for 1 minute to bloom the spices.
  4. Pour in the crushed tomatoes, 1 cup vegetable broth, 1 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp salt. Stir well, scraping the bottom of the pot to incorporate any browned bits.
  5. Fold in the drained black beans, kidney beans, and 1 cup frozen corn.
  6. Reduce heat to low and simmer uncovered for 20–25 minutes, or until the chili reaches a thick, glossy consistency and the liquid has reduced by about one-third.