Hearty Vegetarian Chili

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until transparent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chopped bell pepper, diced carrot, and diced celery to the pot. Cook for another 5-7 minutes, or until the vegetables have softened.

Pour in the canned diced tomatoes along with their juices, kidney beans, black beans, corn, and vegetable broth. Stir well to combine.

Add chili powder, ground cumin, salt, and black pepper. Mix everything together.

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally, until thickened.

Taste and adjust seasonings as needed. If you like it spicier, add more chili powder.

Serve hot, garnished with fresh cilantro.