Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 2 cups corn kernels, fresh or frozen
• 2 15-oz cans black beans, drained and rinsed
• 1 28-oz can diced tomatoes
• 1 28-oz can crushed tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste

Preparation

Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, bell pepper, and carrot and cook until softened, about 5 minutes. Add garlic and chipotle pepper and cook for another minute. Add chili powder, cumin, and garlic powder. Cook for 1 minute to bring out the flavors in the spices. Add corn, beans, diced tomatoes, crushed tomatoes, and broth. Stir well and bring the mixture to a boil.
Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
Enjoy immediately or store in the refrigerator for up to 4 days or in the freezer for up to 6 months.