# Components:
→ 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
# Method:
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 chopped jalapeño. Cook for an additional 3 minutes until vegetables become fragrant and tender.
03 - Add drained black beans, diced tomatoes with juices, corn, and vegetable broth to the pot.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a simmer, reduce heat to low, cover pot, and cook for 20 to 25 minutes, stirring occasionally.
06 - While chili simmers, combine sour cream or Greek yogurt with lime zest, fresh lime juice, and a pinch of salt in a small bowl. Mix until smooth.
07 - Taste chili and adjust seasoning as needed for desired flavor balance.
08 - Ladle hot chili into bowls and top each serving with a dollop of lime crema. Garnish with fresh cilantro, avocado slices, and green onions as desired.
