Ingredients
Scale
- 2 tablespoons olive oil
- 2 large yellow onions, chopped
- 2 bell peppers (any color combination, e.g., one red, one green), chopped
- 4–6 cloves garlic, minced
- 1 jalapeño, finely diced (optional, for heat)
- 1/4 cup chili powder (use a high-quality blend)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 4 cups vegetable broth
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can corn, drained (optional, for sweetness and texture)
- 1 tablespoon soy sauce or tamari (for umami)
- 1 teaspoon cocoa powder (unsweetened) or 1 ounce dark chocolate (the secret ingredient for depth)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lime juice
Instructions
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onions and bell peppers. Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
- Bloom the Spices: Add the minced garlic and optional jalapeño to the pot. Cook for another minute until fragrant. Now, add the chili powder, cumin, smoked paprika, oregano, coriander, and cayenne pepper. Stir constantly for 1 minute. This step, known as “blooming,” toasts the spices and unlocks their essential oils, creating a much deeper flavor profile than just dumping them into liquid.
- Build the Base: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly on the bottom of the pot. This adds another layer of rich, savory flavor.
- Deglaze and Combine: Pour in a small splash of the vegetable broth and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. These bits are pure flavor! Once the bottom is clean, stir in the rest of the vegetable broth, the crushed tomatoes, and the diced tomatoes.
- Add the Stars: Add the rinsed and drained kidney beans, black beans, pinto beans, and the optional corn. Stir in the soy sauce (or tamari) and the cocoa powder (or dark chocolate). Give everything a thorough stir to combine.
- Simmer to Perfection: Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. The longer it simmers, the more the flavors will meld and deepen. For best results, aim for 1.5 to 2 hours, stirring every 20-30 minutes to prevent sticking.
- Final Touches: After simmering, the chili should be thick and fragrant. Taste it and season generously with salt and black pepper. This is a crucial step – don’t be shy with the salt, as it brings all the other flavors to life. Finally, turn off the heat and stir in the fresh lime juice. This brightens up the entire dish and balances the rich, smoky flavors. Let it rest for 10 minutes before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-300