Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup frozen or canned sweet corn
  • 2 cups vegetable broth
  • 1 tbsp maple syrup
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and bell peppers, cooking for 5–7 minutes until the onion is translucent and edges are browned. Stir in the minced garlic and jalapeño for 60 seconds until fragrant.
  2. Push the vegetables to the side of the pot. Add the tomato paste, chili powder, ground cumin, and smoked paprika. Stir constantly for 2 minutes until the paste darkens and the spices smell toasted.
  3. Pour in the fire-roasted diced tomatoes with their juices, drained black beans, sweet corn, and vegetable broth. Stir in the maple syrup.
  4. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes until the liquid reduces and thickens into a glossy sauce.
  5. Taste the chili and season with salt and black pepper. For a thicker consistency, mash a small handful of beans against the side of the pot with a spoon and stir them back into the stew.