Name: One-Pot Chickpea Veggie Chili
Ingredients: 2 tablespoons Olive Oil: A quality extra virgin olive oil serves as the flavor base for sautéing the aromatics.; 2 medium Yellow Onions, diced: These provide a sweet, aromatic foundation that deepens as it cooks.; 2 large Bell Peppers, diced (any color combination): We love a mix of red and yellow for a vibrant color and a sweet, mild flavor that complements the spices.; 4-5 cloves Garlic, minced: Freshly minced garlic is essential for that pungent, savory kick that is crucial to any good chili.; 1 large Jalapeño, finely diced (optional): For those who like a gentle wave of heat. Remove the seeds and membranes for less spice.; 1/4 cup Chili Powder: The heart and soul of the chili, providing a complex, mildly spicy, and earthy flavor profile.; 2 tablespoons Ground Cumin: Lends a warm, nutty, and slightly peppery flavor that is characteristic of chili.; 1 tablespoon Smoked Paprika: This is the secret weapon, adding a wonderful smoky depth that mimics the flavor of slow-cooked dishes.; 1 teaspoon Dried Oregano: Adds a touch of earthy, peppery brightness.; 1/2 teaspoon Ground Coriander: Provides a lemony, floral note that brightens the other spices.; 1/4 teaspoon Cayenne Pepper (or more, to taste): Allows you to customize the heat level to your personal preference.; 1 (28-ounce) can Crushed Tomatoes: Forms the rich, savory base of the chili. Fire-roasted crushed tomatoes can be used for an even smokier flavor.; 1 (15-ounce) can Diced Tomatoes, undrained: Adds texture and chunks of tomato throughout the chili.; 1 (15-ounce) can Black Beans, rinsed and drained: These add a creamy texture, earthy flavor, and a boost of protein and fiber.; 1 (15-ounce) can Kidney Beans, rinsed and drained: A classic chili bean that holds its shape well and provides a firm, hearty bite.; 2 (15-ounce) cans Chickpeas (Garbanzo Beans), rinsed and drained: The star of the show, offering a unique, slightly nutty flavor and a satisfyingly dense texture.; 1.5 cups Vegetable Broth: Used to control the consistency of the chili and add another layer of savory vegetable flavor.; 1 cup Frozen or Canned Corn, drained: Adds pops of sweetness and texture that contrast beautifully with the beans.; 2 teaspoons Cocoa Powder, unsweetened: A secret ingredient that doesn’t make the chili taste like chocolate but adds an incredible depth and richness.; 1 tablespoon Brown Sugar or Maple Syrup (optional): Helps to balance the acidity of the tomatoes and enhances the overall flavor complexity.; Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together.; 1 large Lime, juiced: A squeeze of fresh lime juice at the end brightens up the entire dish, cutting through the richness.

Ingredients

Scale

2 tablespoons Olive Oil: A quality extra virgin olive oil serves as the flavor base for sautéing the aromatics.
2 medium Yellow Onions, diced: These provide a sweet, aromatic foundation that deepens as it cooks.
2 large Bell Peppers, diced (any color combination): We love a mix of red and yellow for a vibrant color and a sweet, mild flavor that complements the spices.
4-5 cloves Garlic, minced: Freshly minced garlic is essential for that pungent, savory kick that is crucial to any good chili.
1 large Jalapeño, finely diced (optional): For those who like a gentle wave of heat. Remove the seeds and membranes for less spice.
1/4 cup Chili Powder: The heart and soul of the chili, providing a complex, mildly spicy, and earthy flavor profile.
2 tablespoons Ground Cumin: Lends a warm, nutty, and slightly peppery flavor that is characteristic of chili.
1 tablespoon Smoked Paprika: This is the secret weapon, adding a wonderful smoky depth that mimics the flavor of slow-cooked dishes.
1 teaspoon Dried Oregano: Adds a touch of earthy, peppery brightness.
1/2 teaspoon Ground Coriander: Provides a lemony, floral note that brightens the other spices.
1/4 teaspoon Cayenne Pepper (or more, to taste): Allows you to customize the heat level to your personal preference.
1 (28-ounce) can Crushed Tomatoes: Forms the rich, savory base of the chili. Fire-roasted crushed tomatoes can be used for an even smokier flavor.
1 (15-ounce) can Diced Tomatoes, undrained: Adds texture and chunks of tomato throughout the chili.
1 (15-ounce) can Black Beans, rinsed and drained: These add a creamy texture, earthy flavor, and a boost of protein and fiber.
1 (15-ounce) can Kidney Beans, rinsed and drained: A classic chili bean that holds its shape well and provides a firm, hearty bite.
2 (15-ounce) cans Chickpeas (Garbanzo Beans), rinsed and drained: The star of the show, offering a unique, slightly nutty flavor and a satisfyingly dense texture.
1.5 cups Vegetable Broth: Used to control the consistency of the chili and add another layer of savory vegetable flavor.
1 cup Frozen or Canned Corn, drained: Adds pops of sweetness and texture that contrast beautifully with the beans.
2 teaspoons Cocoa Powder, unsweetened: A secret ingredient that doesn’t make the chili taste like chocolate but adds an incredible depth and richness.
1 tablespoon Brown Sugar or Maple Syrup (optional): Helps to balance the acidity of the tomatoes and enhances the overall flavor complexity.
Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together.
1 large Lime, juiced: A squeeze of fresh lime juice at the end brightens up the entire dish, cutting through the richness.

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Instructions

Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and let it warm for a moment. Add the diced yellow onions and bell peppers. Sauté, stirring occasionally, for about 6-8 minutes, or until the onions become translucent and the peppers have softened. Season generously with a pinch of salt and pepper. This initial step builds the first layer of flavor.
Bloom the Spices: Add the minced garlic and diced jalapeño (if using) to the pot. Cook for another minute until fragrant, being careful not to burn the garlic. Add the chili powder, cumin, smoked paprika, oregano, coriander, and cayenne pepper. Stir constantly for about 60 seconds. This process, known as “blooming,” toasts the spices and unlocks their full aromatic potential, creating a much deeper and more robust flavor in the final chili.
Combine the Core Ingredients: Pour in the crushed tomatoes, diced tomatoes (with their juice), and vegetable broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot—this is called deglazing and adds immense flavor.
Add the Beans and Enhancers: Stir in the rinsed and drained black beans, kidney beans, and chickpeas. Add the frozen corn, unsweetened cocoa powder, and brown sugar or maple syrup (if using). Stir everything together until well combined.
Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 45 minutes, stirring every 10-15 minutes to prevent sticking. For the best, most developed flavor, allow it to simmer for 1 to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen, and the chili will thicken to a perfect consistency.
Final Seasoning: After simmering, taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, or a pinch more cayenne for heat.
Finish with Brightness: Turn off the heat. Squeeze in the juice of one large lime and stir to combine. This final step is crucial; the acidity from the lime juice cuts through the richness and brightens all the savory flavors, making the chili taste fresh and vibrant.
Rest and Serve: Let the chili rest for 5-10 minutes off the heat before serving. This allows the flavors to settle. Ladle into bowls and serve hot with your favorite toppings.

Nutrition

Serving Size: one normal portion
Calories: 400
Fiber: 15g
Protein: 15g