Quick Vegetarian Three-Bean Chili

1.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2.Add the diced onion and red bell pepper to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.

3.Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly until the spices are fragrant.

4.Pour in the crushed tomatoes and vegetable broth. Stir well to scrape up any browned bits from the bottom of the pot.

5.Add the rinsed and drained black beans, kidney beans, pinto beans, and drained corn to the pot.

6.Season with salt and black pepper. Stir everything together until thoroughly combined.

7.Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it cook for at least 20 minutes, or up to 45 minutes, stirring occasionally. Simmering longer will deepen the flavor and help thicken the chili.

8.Taste and adjust seasoning if necessary before serving hot. This chili is excellent served with toppings like shredded cheese, sour cream, or fresh cilantro.