- Large pot
- Fine-mesh sieve or strainer
- 2 tbsp Olive oil
- 1 Large yellow onion, diced
- 2 Large bell peppers, diced
- 2 Medium carrots, diced
- 2 Stalks celery, diced
- 4 Cloves garlic, minced
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 2 tsp Dried oregano
- 2 tsp Kosher salt, plus more to taste
- ½ tsp Freshly ground black pepper
- ¼ tsp Cayenne pepper
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
- 2 (4-ounce) cans roasted green chiles, undrained
- 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
- 1 to 2 cups low-sodium vegetable broth, divided
- 1 (15-ounce) can whole kernel corn, drained
- Sliced avocado
- Lime wedges
- Shredded cheddar cheese
- Toasted pumpkin seeds
- Cilantro leaves and tender stems
- Pickled red onion
- Sliced jalapeño
- Sliced radishes
- Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
- Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
- Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
- Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
- Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
- Stir in the corn. Add the corn and stir to combine.
- Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.
1 servings per container
- Amount Per ServingCalories207
- % Daily Value *
- Total Fat
- Saturated Fat 0.8g 4%
- Sodium 851.3mg 36%
- Total Carbohydrate
- Dietary Fiber 10.5g 42%
- Sugars 5.4g
- Protein 9.0g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.