Start by gathering all your ingredients. Chop the onions, dice the bell peppers, and measure out your beans. Having everything ready to go makes the cooking process smoother. Trust me; you don’t want to be hunting for cans mid-cook!

Heat a generous amount of olive oil in a large pot over medium heat. Once it’s shimmering, toss in your onions. Sauté them until they become translucent and aromatic, about 5 minutes. Then add the bell peppers and minced garlic for another 2-3 minutes. This is where the kitchen starts to smell fantastic!

If you’re using ground meat or tofu, now’s the time to add it to the pot. Cook until browned thoroughly. Stir often to break it up into small pieces. This ensures each bite is packed with flavor.

Once your meat or tofu is cooked through, sprinkle in the chili powder, cumin, smoked paprika, crushed red pepper flakes, and salt. Stir well to coat everything nicely. Cooking the spices with the veggies helps release their essential oils, boosting that flavor!

Next, pour in your diced tomatoes (with their juices) and the beans you prepped earlier. Stir it well to combine all the elements.

Reduce the heat to low and let your chili simmer for at least 20 minutes. This step is critical as it allows all the flavors to meld together beautifully. If you have the time, simmer it longer for even richer flavor.

After simmering, taste your chili. Adjust seasoning as necessary. Don’t be shy—add more chili powder if you like it spicy or salt for flavor enhancement.

Ladle the chili into bowls and top with your favorite garnishes.