For the Vegetable Base:

• 2 tablespoons olive oil: This forms the foundation for sautéing our vegetables, adding a subtle richness and preventing sticking. Extra virgin olive oil is preferred for its flavor and health benefits, but any cooking oil will work.
• 1 large yellow onion, diced: Onions are crucial for building flavor in chili. Yellow onions offer a balanced sweetness and pungency that mellows as they cook, forming the aromatic base of our dish.
• 2 bell peppers (any color), diced: Bell peppers contribute sweetness, color, and a slightly crisp texture to the chili. Using a mix of colors, like red and green or red and yellow, enhances both the visual appeal and the complexity of flavors.
• 2 carrots, diced: Carrots add a subtle sweetness and earthy undertone, as well as a boost of vitamins. Dicing them into small pieces ensures they cook through evenly and blend seamlessly into the chili.
• 2 celery stalks, diced: Celery provides a savory, slightly peppery note and adds another layer of texture to the chili. Like the carrots, dicing them finely allows them to become tender and flavorful.
• 4 cloves garlic, minced: Garlic is an indispensable flavor enhancer in chili. Freshly minced garlic offers a pungent and aromatic kick that complements the other vegetables and spices beautifully.

For the Hearty Beans and Tomatoes:

• 1 (28-ounce) can crushed tomatoes: Crushed tomatoes form the liquid base of our chili, providing a rich tomato flavor and a slightly chunky texture. Look for good quality crushed tomatoes for the best taste.
• 1 (15-ounce) can kidney beans, rinsed and drained: Kidney beans are a classic chili bean, offering a hearty texture and slightly nutty flavor. Rinsing and draining them removes excess sodium and canning liquid.
• 1 (15-ounce) can black beans, rinsed and drained: Black beans contribute a creamy texture and earthy sweetness to the chili, complementing the kidney beans and adding another layer of flavor complexity.
• 1 (15-ounce) can pinto beans, rinsed and drained: Pinto beans offer a mild, creamy flavor and contribute to the overall heartiness of the chili. Feel free to substitute with other beans you enjoy, such as cannellini beans or great northern beans.
• 1 cup vegetable broth: Vegetable broth adds moisture and depth of flavor to the chili. Low-sodium broth is recommended to control the salt content. You can also use water if you don’t have broth, but broth will enhance the savory notes.

For the Spice Blend:

• 2 tablespoons chili powder: Chili powder is the cornerstone of chili flavor, providing a warm, earthy, and slightly smoky base. Adjust the amount to your spice preference – some chili powders are milder than others.
• 1 tablespoon cumin: Cumin adds a warm, earthy, and slightly citrusy aroma and flavor that is essential in chili. Ground cumin is readily available and easy to use.
• 1 teaspoon smoked paprika: Smoked paprika imparts a wonderful smoky depth and subtle sweetness to the chili, mimicking the flavor that traditional chili gets from smoked meats. If you don’t have smoked paprika, regular paprika can be used, but smoked paprika truly elevates the flavor.
• 1 teaspoon dried oregano: Oregano contributes a slightly peppery and herbaceous note that balances the richness of the chili and adds complexity to the spice blend.
• 1/2 teaspoon cayenne pepper (or more to taste): Cayenne pepper provides heat to the chili. Start with 1/2 teaspoon and add more to taste if you prefer a spicier chili. For a milder chili, reduce or omit the cayenne pepper.
• 1 teaspoon salt: Salt enhances the flavors of all the ingredients and is crucial for seasoning the chili properly. Adjust to taste at the end of cooking.
• 1/2 teaspoon black pepper: Black pepper adds a subtle pungency and depth of flavor to the chili. Freshly ground black pepper is always preferred for the best flavor.

Optional Ingredients (for extra depth and flavor):

• 1 (4-ounce) can diced green chiles, undrained: Green chiles add a mild heat and a slightly tangy flavor that complements the other chili ingredients. Using them undrained adds extra moisture and flavor.
• 1 tablespoon tomato paste: Tomato paste adds a concentrated tomato flavor and richness to the chili. It also helps to thicken the sauce slightly.
• 1 teaspoon cocoa powder (unsweetened): A surprising ingredient, cocoa powder adds a subtle depth and richness to the chili, enhancing the savory flavors without making it taste like chocolate.
• 1 bay leaf: Bay leaf adds a subtle, aromatic, and slightly minty flavor to the chili as it simmers. Remember to remove it before serving.

For the Loaded Toppings (get creative!):

• Shredded cheddar cheese or Monterey Jack cheese
• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Diced red onion
• Sliced avocado or guacamole
• Tortilla chips or corn chips
• Pickled jalapeños
• Lime wedges
• Hot sauce