Start by prepping all the vegetables. Finely dice the onion, mince the garlic, and dice the bell peppers, carrots, and celery. This step ensures that everything is ready to go when you start cooking.
2. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion. Sauté for about 5 minutes, until the onion becomes translucent and fragrant. Add the minced garlic and continue to sauté for another 2 minutes, making sure not to let the garlic burn.
3. Add the Vegetables:
Stir in the diced bell peppers, carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften. This creates a flavorful base for the chili.
4. Add the Beans and Tomatoes:
Add the kidney beans, black beans, and diced tomatoes (including the juice) to the pot. Stir well to combine with the vegetables.
5. Incorporate the Tomato Paste and Broth:
Stir in the tomato paste, ensuring it is evenly distributed throughout the mixture. Pour in the vegetable broth, stirring to incorporate all the ingredients.
6. Season the Chili:
Add the chili powder, ground cumin, smoked paprika, and oregano. Stir to mix the spices thoroughly. Season with salt and pepper to taste. For extra heat, add cayenne pepper or red pepper flakes according to your preference.
7. Simmer the Chili:
Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chili will thicken and develop rich flavors as it cooks.
8. Taste and Adjust:
Continue Reading in next page
