Loaded with flavor and easy to make, this spicy black bean chili is perfect for everything from weeknight dinners to feeding a crowd!
Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring frequently, until the peppers are soft and the onions are translucent.
Stir in the garlic, chili powder, cumin, and ancho chile powder. Stir to coat the veggies with the spices and cook everything for about 1 minute, until very fragrant, stirring frequently.
Stir in the beans, tomatoes, broth, and tomato paste. Raise the heat and bring the liquid to a boil
Lower the heat and allow the mixture to simmer for about 20 minutes, until thickened.
Stir in the corn, continue cooking the chili for a minute, then remove the pot from heat.
Season the chili with salt and pepper to taste. Adjust any other seasonings to your liking.
Ladle into bowls and serve.