Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 red bell pepper, chopped (approx. 150g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 30 oz kidney beans, rinsed and drained (2 cans)
  • 15 oz black beans, rinsed and drained (1 can)
  • 28 oz fire-roasted crushed tomatoes
  • 1 cup frozen sweet corn
  • 2 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp coconut sugar

Instructions:

  1. Heat oil in a large Dutch oven over medium heat. Add onions and bell peppers; cook until softened and onions are translucent (about 5–7 minutes).
  2. Stir in the garlic, jalapeño, chili powder, cumin, and smoked paprika. Toast for 1 minute until fragrant to bloom the spices.
  3. Pour in the fire-roasted tomatoes, vegetable broth, kidney beans, and black beans. Stir well to combine, scraping the bottom of the pot.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes until the chili thickens.
  5. Stir in the corn and the coconut sugar. Simmer for 5 more minutes until the corn is tender. Adjust salt and pepper to taste.
  6. Remove from heat and let sit for 5 minutes before serving to allow the flavors to marry.