Let’s make this hearty and flavorful Vegan Chili!

Step 1: Sauté Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, bell pepper, and minced garlic to the pot.

Sauté the vegetables until softened, about 5 minutes, stirring occasionally.

Step 2: Add Spices

Add the chili powder, cumin, and paprika to the pot.

Stir to coat the vegetables evenly with the spices. Cook for about 1 minute, until fragrant, stirring constantly. This helps to “bloom” the spices, releasing their full flavor.

Step 3: Add Remaining Ingredients

Add the drained and rinsed kidney beans, black beans, undrained diced tomatoes, corn kernels, and vegetable broth to the pot.

Stir well to combine all the ingredients.

Step 4: Bring to a Boil

Increase the heat to high and bring the chili to a boil.

Step 5: Simmer

Once boiling, reduce the heat to low, cover the pot, and simmer for at least 30 minutes, stirring occasionally. The longer the chili simmers, the more the flavors will meld and develop. You can simmer it for up to an hour or even longer for a deeper flavor.

Step 6: Season and Serve

Season the chili with salt and pepper to taste. Adjust the seasonings as needed – you might want to add more chili powder for extra heat, or more cumin for a deeper, earthier flavor.

Serve the Vegan Chili hot, optionally with your favorite toppings and accompaniments (see Serving and Pairing Suggestions below).