· 2 tablespoons oil· 1 large onion, diced· 4 cloves of garlic, finely minced· 1-3 tablespoons chili powder (more will be spicier)· 2 tablespoons of cumin· 1 teaspoon oregano· 1/4-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)· 2 bell peppers, diced· 2 medium carrots, diced· 3 celery stalks, diced· 2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)· 2 15-ounce cans of beans, drained and rinsed (I like kidney and white beans)· 2 cups of frozen corn (you could use fresh but frozen is easy and works great)· Salt, to taste (I like about 2 teaspoons)· Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
Step 1Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.Step 2Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.Step 3Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.Step 4Generously salt to taste.Step 5Serve on its own or topped with one (or all!) of the delicious toppings. Enjoy!