Vegetarian Chili

Soften the vegetables

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and bell pepper with a pinch of salt and cook, stirring occasionally, for 6–8 minutes until the onion is translucent and the pepper has softened. Add the garlic and cook for 1 minute more until fragrant.

Toast the spices

Add the chili powder, cumin, and smoked paprika directly to the pot and stir to coat the vegetables. Cook for 60 seconds, stirring constantly — the spices should smell fragrant and deepen slightly in color. This step builds the backbone of flavor for the whole chili.

Add beans and tomatoes, then simmer

Pour in the kidney beans, black beans, and chopped tomatoes, then stir everything together. Bring to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the chili has thickened and the flavors have melded. Taste and adjust salt and pepper as needed.

Serve

Ladle the chili into bowls and serve hot with crusty bread, steamed rice, or tortilla chips. Top with a dollop of sour cream or yogurt, a squeeze of fresh lime, and a handful of fresh cilantro if you like.