Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 bell peppers (1 red, 1 green), chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced (optional, for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 cup vegetable broth (240 ml)
  • 2 tablespoons tomato paste
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can black beans, drained and rinsed
  • 1 (15 ounce/425g) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium zucchini, diced
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup
  • 1 lime, juiced

Instructions:

  1. Heat olive oil in a large pot. Add onion and bell peppers and sauté until softened (about 5-7 minutes). Add garlic and jalapeno (if using) and cook for another minute until fragrant.
  2. Add cumin, chili powder, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper to the pot. Cook for 1 minute, stirring constantly, until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, and vegetable broth. Bring to a simmer.
  4. Add kidney beans, black beans, pinto beans, corn, and zucchini to the pot. Stir to combine.
  5. Reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, stirring occasionally, until the flavors have melded and the vegan chili has thickened.
  6. Stir in the cocoa powder, maple syrup, and lime juice (if using). Taste and adjust seasonings as needed. Serve hot with your favorite toppings.