1. Prepare the Chili Base

Begin by preparing the base for your chili. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté the vegetables for about 5-7 minutes, or until they become tender and the onion is translucent. Stir occasionally to prevent burning. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant, stirring frequently.

2. Add the Spices and Chipotle Peppers

Once the vegetables are softened, add the chili powder, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if you want extra heat). Stir the spices into the vegetables and cook for 1-2 minutes to allow the spices to bloom and release their full flavor. Add the chopped chipotle peppers in adobo sauce along with 2 tablespoons of adobo sauce. Stir well to combine all the ingredients.

3. Add the Tomatoes and Beans

Next, add the diced tomatoes, tomato paste, kidney beans, black beans, and corn kernels to the pot. Stir everything together to incorporate the ingredients evenly. The beans and corn add heartiness to the chili, while the tomatoes and tomato paste provide depth and richness to the base.

4. Add the Broth and Simmer

Pour in the vegetable broth (or chicken broth if you prefer) and stir to combine. Season with salt and pepper to taste. Bring the chili to a simmer, then lower the heat to medium-low and let it cook for 30-40 minutes. This will allow the flavors to meld together and the chili to thicken. Stir occasionally to ensure the chili doesn’t stick to the bottom of the pot.

5. Taste and Adjust the Seasoning

Once the chili has simmered for a while, taste it and adjust the seasoning if necessary. If you prefer more heat, add extra chipotle peppers, cayenne pepper, or chili powder. You can also add more salt and pepper to taste. If the chili is too thick, add a little more broth or water to reach your desired consistency.

6. Serve the Chili

Once the chili is ready and the flavors have developed, it’s time to serve! Ladle the chili into bowls, and if desired, garnish with shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice. These toppings add richness, creaminess, and a refreshing contrast to the smoky heat of the chili.