Black Bean and Corn Sin Carne Chili with Sunflower Seeds

Dive into the comforting embrace of this flavorful Black Bean and Corn Sin Carne Chili, where every spoonful is a celebration of wholesome goodness. This vegan rendition of the classic chili boasts a symphony of robust flavors and hearty textures, combining protein-packed black beans, sweet corn kernels, and a medley of aromatic spices. As it simmers to perfection, the fragrant aroma fills your kitchen, enticing your senses and inviting you to indulge in a bowl of pure comfort. Topped with a generous sprinkle of crunchy sunflower seeds, this chili offers a delightful contrast of textures that will leave you craving for more. Whether you’re seeking a cozy meal on a chilly evening or hosting a gathering with friends, this chili is a crowd-pleaser that promises to warm both body and soul.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredient

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) sweet corn kernels, drained
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup sunflower seeds, for garnish
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent, about 5 minutes.
2. Add diced bell peppers to the pot and cook for another 3-4 minutes until they begin to soften.
3. Stir in drained black beans, sweet corn kernels, diced tomatoes, vegetable broth, and tomato paste.
4. Season with chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
6. After 30 minutes, taste the chili and adjust seasoning if needed. If the chili is too thick, you can add more vegetable broth to reach your desired consistency.
7. Serve the chili hot, garnished with sunflower seeds, chopped cilantro, and lime wedges on the side for squeezing.