Serving tip: chili is awesome as is, topped with creamy avocado, or served over rice, quinoa, or baked potatoes!
2 bell peppers
4 cloves garlic
15 oz. can black beans
15 oz. can pinto beans
15 oz. can kidney beans
28 oz. can diced tomatoes
2 cups vegetable broth
1 cup organic corn (I use frozen)
2 Tbsp. chili powder
2 tsp. cumin
2 tsp. smoked paprika
Salt to taste
Optional: chipotle, cayenne pepper, or hot sauce for serving
Dice onion and bell pepper. Meanwhile, mince garlic.
In a stockpot over medium heat, saute onion and bell pepper with salt for 7-8 minutes.
Add garlic, chili powder, cumin, and smoked paprika. Stir and saute for 1 minute.
Add broth and diced tomatoes with juice.
Rinse and drain beans. Add to stockpot.
Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.
Stir in corn during the last 5 minutes of cooking.
Adjust seasonings if necessary and salt to taste.