Ingredients:

  • 1 large red onion, finely diced (approx. 200g)
  • 4 cloves garlic, minced
  • 1 large bell pepper, diced (approx. 150g)
  • 1 jalapeño, seeded and minced
  • 3 cans (15 oz each) black beans, rinsed and drained
  • 2 cups sweet corn, frozen or fresh (300g)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt

Instructions:

  1. Heat a splash of oil in your pot over medium heat. Sauté the diced red onion, bell pepper, and jalapeño for 5-7 minutes until softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant and golden.
  3. Add the chili powder, cumin, smoked paprika, and oregano directly to the vegetables. Toast the spices in the oil for 1 minute.
  4. Stir in the fire-roasted tomatoes and a splash of the vegetable broth. Sizzle and scrape any browned bits from the bottom.
  5. Stir in the rinsed black beans, sweet corn, and remaining vegetable broth.
  6. Using a potato masher or large fork, lightly mash approximately 1/2 cup of the beans against the side of the pot. This releases starches to naturally thicken the chili.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes to allow the flavors to meld and the liquid to reduce into a thick gravy.
  8. Remove from heat. Stir in the fresh lime juice and sea salt. Adjust seasoning to taste before serving.