📖 Instructions

1. First, gather your ingredients. Make sure your veggies are chopped and your spices are ready to go. This makes the cooking process so much smoother. Trust me on this one!
2. Next, heat a tablespoon of olive oil in your large stockpot or Dutch oven over medium heat. Once it’s hot, add the chopped onions and bell peppers. Cook, stirring occasionally, until they're softened, about 5-7 minutes. Don't let them brown too much.
3. Now, add the garlic and cook for another minute until fragrant. This step adds so much flavor to the chili. Don't skip it!
4. Stir in cumin, chili powder, oregano, and cayenne pepper (if using). Cook for a minute, stirring constantly, to toast the spices. This really wakes up their flavor and adds depth!
5. Next, pour in your diced tomatoes (with their juices!), vegetable broth, and black beans. Give everything a good stir. This is where the magic begins, folks.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. The longer it simmers, the richer the flavor becomes. I often let mine go for an hour, especially if I'm making a big batch to last a few days.
7. After 30 minutes (or an hour!), add the corn and simmer for another 10-15 minutes. Taste and adjust seasoning as needed. More chili powder? A pinch more salt? Totally up to you!
8. Finally, before serving, taste for seasoning and adjust as needed. It's all about your preference, so don't be afraid to experiment. I often add a squeeze of lime juice at the end for a bit of brightness. And if you like a bit of heat, a dash more cayenne pepper will do the trick.
9. Serve your chili hot. Garnish as desired! A dollop of sour cream or plain yogurt, some shredded cheese, or a sprinkle of chopped cilantro are all great options. And for a truly special touch, why not add some crushed tortilla chips? Your tastebuds will thank you!