Ingredients
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Diced Tomatoes (with juices)
- 1 cup Corn (fresh, canned, or frozen)
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tbsp Olive Oil (optional)
- Salt and Pepper (to taste)
- Optional Toppings: Avocado slices, tortilla chips, fresh cilantro, or lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat (or use a splash of water for oil-free cooking). Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute.
- Add main ingredients: Stir in diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, salt, and pepper. Mix well to combine.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Taste and adjust: Adjust seasonings if needed, adding more chili powder, cumin, or salt to taste.
- Serve: Ladle the chili into bowls and top with avocado slices, tortilla chips, or your favorite garnishes.
Enjoy your hearty and flavorful vegan chili! 🌶️🥑
