Enhanced Pinto Bean and Vegetable Chili

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Bell pepper

1 medium, diced (any color)

Carrot

1 large, diced

Garlic

3 cloves, minced

Cumin

1 teaspoon

Chili powder

2 tablespoons

Paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Diced tomatoes

1 can (14.5 ounces)

Vegetable broth

4 cups

Pinto beans

2 cans (15 ounces each), drained and rinsed

Corn

1 cup (fresh, frozen, or canned)

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, bell pepper, carrot, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
3. Stir in the cumin, chili powder, paprika, and cayenne pepper, ensuring the vegetables are well-coated with the spices. Cook for an additional minute to toast the spices.
4. Pour in the diced tomatoes, vegetable broth, pinto beans, and corn. Stir well to combine all ingredients.
5. Season with salt and black pepper to taste. Bring the chili to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
6. Taste and adjust seasoning as needed before serving hot.
7. Serve each bowl garnished with fresh cilantro for a burst of flavor and color.