One-Pot Vegan Chili

Instructions

1. Heat 2 tablespoons of olive oil in a large heavy pot over medium heat until the oil shimmers, then add one diced onion and a pinch of salt and cook for 5 to 6 minutes until soft and translucent.
2. Add 3 cloves of minced garlic, one diced red bell pepper, and one diced green bell pepper, then cook for another 4 minutes, stirring often, until the peppers begin to soften and smell sweet.
3. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and half a teaspoon of dried oregano, then stir for about 60 seconds until the spices are fragrant and lightly toasted, which wakes up their flavor.
4. Pour in one 28 ounce can of crushed tomatoes along with 1 cup of vegetable broth, scraping the bottom of the pot to lift any browned bits, which carry a lot of flavor.
5. Drain and rinse one can each of black beans, kidney beans, and pinto beans, then add them to the pot along with 1 cup of frozen or fresh corn kernels and stir to combine.
6. Bring the chili to a gentle boil, then reduce the heat to low, cover partially, and simmer for 30 to 40 minutes, stirring occasionally, until the liquid thickens and coats the back of a spoon.
7. Taste and adjust with salt, a few grinds of black pepper, and a splash of lime juice for brightness, then let the chili rest off the heat for 5 minutes so the flavors settle.
8. Ladle into bowls and finish with sliced avocado, chopped cilantro, and any toppings you like, serving warm with cornbread or tortilla chips.