# What You’ll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely chopped
→ Beans & Corn
06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes with juices
08 - 1.5 cups frozen or canned corn, drained
09 - 1 cup vegetable broth
→ Spices
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper
→ Lime Crema
16 - 0.5 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 2 tablespoons fresh lime juice
19 - Pinch of salt
→ Garnishes
20 - Chopped fresh cilantro
21 - Sliced avocado
22 - Sliced green onions
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced bell pepper, and jalapeño. Cook for 3 minutes until vegetables are fragrant and tender.
03 - Add black beans, diced tomatoes with juices, corn, and vegetable broth to the pot.
04 - Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
05 - Bring mixture to a simmer, reduce heat, cover, and cook for 20 to 25 minutes, stirring occasionally.
06 - In a small bowl, mix sour cream or Greek yogurt with lime zest, lime juice, and a pinch of salt until smooth.
07 - Taste chili and adjust seasoning as needed.
08 - Serve chili hot, topped with a dollop of lime crema and optional garnishes of cilantro, avocado, and green onions.
