1 large onion, chopped
1 red bell pepper, chopped
1 large carrot, diced
1 tablespoon olive oil
3 large cloves garlic, coarsely chopped
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 corn
1/8 teaspoon cayenne pepper, 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, red pepper, and carrot with the olive oil. Spread vegetables evenly in a roasting pan and roast for 30 minutes, stirring halfway through roasting time. At the halfway point, add in the chopped garlic.
- Place roasted vegetables, corn, and the canned ingredients (beans, tomatoes, tomato sauce, green chilies) 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.