Heat a tablespoon of olive oil in a large pot over medium heat until shimmering. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
1 tablespoon olive oil, 1 medium onion
Add minced garlic and cook for 30 seconds more until fragrant, making sure it doesn't burn. The garlic should release a savory aroma.
3 cloves garlic
Stir in chopped bell pepper and diced carrots, cooking for another 3–4 minutes until the vegetables start to soften and brighten in color.
1 cup bell pepper, 1 cup carrots
Add the drained black beans, corn, and diced tomatoes with their juice to the pot. Stir well to combine all the ingredients and let the mixture simmer for about 5 minutes.
1 can black beans, 1 can corn kernels, 1 can diced tomatoes
Sprinkle in chili powder, cumin, and paprika, stirring thoroughly to evenly coat the vegetables and legumes with spices. Let this cook for 1–2 minutes to toast the spices slightly.
2 tablespoons chili powder, 1 teaspoon cumin, 0.5 teaspoon paprika
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for 30–35 minutes, stirring occasionally, until the chili thickens and flavors meld.
2 cups vegetable broth
Taste the chili and season with salt and pepper as needed. Adjust seasoning to your preference for a balanced and flavorful dish.
to taste salt and pepper
Once the chili has thickened and the vegetables are tender, ladle it into bowls. Serve hot, optionally garnished with fresh herbs or a dollop of sour cream for extra richness.
