Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 large carrot, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium vegetable broth
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, bell pepper, and carrot. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Push the vegetables to the side of the pot. Add the tomato paste, chili powder, cumin, and smoked paprika to the center. Stir the paste and spices in the oil for 2 minutes to bloom the flavors.
  3. Pour in the fire-roasted tomatoes with their juices, rinsed kidney beans, black beans, and vegetable broth. Stir in the maple syrup, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the chili has thickened.
  5. Fold in the frozen corn during the last 3 minutes of cooking. Remove from heat and let the chili sit for 5 minutes before serving.