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 corn
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°F. 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, 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.