Ingredients – 2 tablespoons extra-virgin olive oil – 1 small yellow onion, chopped – 2 garlic cloves, minced – 1 red bell pepper, diced – 1 (14-ounce) can diced fire-roasted tomatoes – 1 (14-ounce) can red beans, drained and rinsed – 1 (14-ounce) can pinto beans, drained and rinsed – 1 cup water or broth – 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*

– 1 cup corn kernels, fresh or frozen – ½ teaspoon sea salt – Freshly ground black pepper – 1 tablespoon lime juice, plus wedges for serving serving suggestions: – Avocado or Guacamole – Greek yogurt or sour cream – Jalapeño or serrano peppers, diced or sliced – Cilantro – Pickled Onions

Instructions – Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed. – Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.

– Stir in the lime juice and season to taste. Serve with desired toppings. Notes * Chipotle peppers vary in spice level, so if you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.

Ingredients – 1 tablespoon extra-virgin olive oil – 1 medium white onion, chopped – 1 red bell pepper, diced – 1½ teaspoons sea salt – 3 garlic cloves, minced – 3 tablespoons chili powder* – 3 cups cooked black beans, plus 1 cup of their liquid (amount in 2 cans beans) – 1 (14-ounce) can diced fire-roasted tomatoes – 1 (4-ounce) can green chiles, no need to drain

– 1 teaspoon maple syrup – Freshly ground black pepper – 1 tablespoon fresh lime juice, plus wedges for serving – ¼ teaspoon cayenne, optional Topping Options – Sour cream or Greek yogurt – Avocado – Sliced serranos or jalapeños – Cilantro – Pickled onions – Tortilla chips Instructions – Heat the oil in a large pot over medium heat. 

Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant. – Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened. – Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. 

Serve with lime wedges and desired toppings. Notes *Chili powders can vary in spice level. Use less if you’re sensitive to spice; use more if you like more heat or if your chili powder is very mild.