Classic Bean Chili

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

Stir in the minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes until the vegetables are softened.

Add the canned diced tomatoes (with their juice), kidney beans, black beans, corn, chili powder, ground cumin, salt, and black pepper. Stir everything together until well combined.

Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally, until the chili is thick and flavorful.

Taste and adjust the seasoning if necessary. If you prefer a spicier chili, feel free to add more chili powder or a pinch of cayenne pepper.

Serve the chili hot, garnishing with your choice of toppings such as sour cream, shredded cheese, chopped green onions, or fresh cilantro.