1 large onion, chopped
2 cloves garlic, chopped
1 carrot, diced
2 teaspoons olive oil
1 28 oz can fire roasted tomatoes
1 15 oz can black beans, rinsed
1 4 oz can diced green chilies
1 15 oz can tomato sauce
1 cup roasted red pepper, chopped
1 cup frozen corn, thawed
1/8 teaspoon cayenne or to taste
1/2 teaspoon coriander
1 teaspoon cumin
Sea salt and black pepper to taste
Preheat oven to 400 degrees. Toss the onion, garlic, and carrot with the olive oil. Spread vegetables evenly in a roasting pan and roast for 30 minutes, stirring halfway through roasting time.
Place roasted vegetables, thawed corn, and the canned ingredients (beans, tomatoes, tomato sauce, green chilies, roasted red peppers) in a large soup pot. Stir in the cayenne, coriander, and cumin. Bring to a boil, reduce heat to low, and simmer for 30 minutes. If chili seems thick, add a little water to thin. Add salt and pepper and cook another 5 minutes.