# What You Need:
→ Legumes
01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked kidney beans, drained and rinsed
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 medium carrot, diced
08 - 1 celery stalk, diced
09 - 1 can diced tomatoes, 14 ounces
10 - 1 cup corn kernels, fresh, frozen, or canned
→ Liquids and Seasoning Base
11 - 2 cups vegetable broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons olive oil
→ Spices and Seasonings
14 - 2 teaspoons ground cumin
15 - 2 teaspoons chili powder
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper, optional
19 - Salt and black pepper to taste
→ Optional Toppings
20 - Fresh cilantro, chopped
21 - Sour cream or plant-based yogurt
22 - Sliced jalapeños
23 - Shredded cheese or vegan alternative
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, carrot, celery, and both bell peppers. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables have softened and onion becomes translucent.
02 - Add cumin, chili powder, smoked paprika, oregano, and cayenne pepper to the pot. Stir constantly for 1 minute until spices become fragrant and toast lightly, being careful not to burn them.
03 - Stir in tomato paste and cook for 1 minute, ensuring it coats the vegetables evenly and begins to caramelize slightly, which deepens the overall flavor profile.
04 - Pour in diced tomatoes with their juices and vegetable broth. Add black-eyed peas, kidney beans, and corn. Stir thoroughly to combine all ingredients. Increase heat to bring mixture to a gentle boil.
05 - Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking. The chili is ready when vegetables are fully tender and flavors have melded together. For thicker consistency, mash a portion of beans against the pot side.
06 - Remove from heat and taste the chili. Adjust seasoning with salt and black pepper as desired. Ladle hot into bowls and serve immediately with your choice of toppings such as fresh cilantro, jalapeños, sour cream, or shredded cheese.
