This is a tasty and easy Mexican Chili that comes together in about 30 minutes all in 1 pot!
- 1 cup chopped red onion (about half of a large onion)
- 1 green bell pepper, chopped
- 3 large garlic cloves, minced
- 1 1/2 cups low-sodium vegetable broth
- 1/4 cup low sodium tomato sauce
- 1 1/2 tablespoons chili powder (use less for a less spicy version)
- 1 tablespoon cumin
- 1/2 teaspoon ground allspice
- 1 tablespoon date syrup
- 1/4 teaspoon ground black pepper
- 2 15oz cans of beans (can use a combination of any type of bean, like black and red)
- 2/3 cup organic, non-gmo corn
- Add the onion, bell pepper, and garlic to a large pot with JUST 1/2 of the broth over medium heat. Saute for 5 minutes, stirring often, until they are just starting to get tender. Add just a tiny bit more broth if needed just to keep them cooking.
- Add the remaining ingredients, (except the corn and beans) including the remaining cup of broth and stir really well. Bring to a boil and once boiling, cover and turn to low simmer for 10-15 minutes until the veggies are tender.
- Drain and rinse the beans while the chili is cooking. Add the beans and corn. Bring back to a boil and then cover and simmer another 10 minutes. Depending on how thick or thin you want your chili, add more broth. Garnish with sliced avocado, any other toppings you like, and add some hot sauce if you like it spicy!