# What You'll Need:
→ Legumes
01 - 2 cups cooked black-eyed peas or 1 can drained and rinsed
02 - 1 cup cooked kidney beans or 1/2 can 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 14 oz diced tomatoes
10 - 1 cup corn kernels fresh frozen or canned
→ Liquids
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 cheese
# Method:
01 - Heat olive oil in a large pot over medium heat. Add onion garlic carrot celery and bell peppers. Cook for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in cumin chili powder smoked paprika oregano and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute stirring constantly to coat all vegetables.
04 - Add diced tomatoes vegetable broth black-eyed peas kidney beans and corn. Stir well and bring to a gentle boil.
05 - Reduce heat to low cover and simmer for 25 to 30 minutes stirring occasionally until vegetables are tender and flavors have melded.
06 - Taste the chili and adjust seasoning with salt and black pepper as needed.
07 - Transfer to serving bowls and top with desired garnishes and accompaniments.
