Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 large onion (minced)
  • 4 cloves garlic (minced)
  • 1 medium red bell pepper (minced)
  • 1 ½ teaspoons chili powder (more to taste)
  • ½ cup salsa (See notes)
  • 28-ounce can diced fire-roasted tomatoes (can sub regular diced tomatoes)
  • 2 15-ounce cans black beans (drained and rinsed)
  • 1 cup chicken stock (can sub vegetable stock)
  • 1 teaspoon sea salt (more to taste)
  • 3 cups frozen corn kernels
  • Optional toppings: grated white cheddar, lime wedges, cilantro, and green onions (for vegan sub dairy-free cheese, )
  • 1 ripe avocado (diced)
  • 2 tablespoons minced red onion
  • 2 tablespoons minced cilantro
  • Juice from ½ lime
  • A pinch of sea salt and pepper

Instruction

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic and bell pepper and cook for 5 more minutes. Stir in the chili powder.
  • Add the salsa, tomatoes, black beans, stock, and salt and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.
  • Add the corn and return the pot to a boil. Reduce the heat and simmer for five minutes. Season to taste with additional sea salt and pepper.
  • While the chili is cooking, prepare the avocado salsa. In a small bowl, gently toss the avocado with the red onion and lime juice. Season to taste with a pinch of sea salt and pepper.
  • To serve the chili, ladle it into bowls and top with the avocado salsa and any or all of the optional toppings.