Hearty Veggie Chili

In a large dutch oven, heat the olive oil over medium heat. Add diced onion, diced red bell pepper, and chopped carrots. Sauté for 8-10 minutes, until softened.

Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute.

Add diced tomatoes, drained and rinsed black beans, drained and rinsed kidney beans, frozen corn, and vegetable broth.

Season with kosher salt and black pepper. Bring to a boil, then reduce to a simmer and cook for 40 minutes.

Mash the chili mixture in the pot with a potato masher or the back of a spoon until slightly thickened.

Stir in the lime juice, taste, and adjust the seasoning with additional salt and pepper if needed.

Stir in the chopped cilantro and serve. Optional toppings include avocado slices, grated cheese, and sour cream.