It’s based on this vegetarian chili recipe by Cookie and Kate.

In a big flat-bottomed pot, heat oil on medium for at least 10 minutes.

Then add one diced yellow pepper, half a diced white onion, about 2 diced carrots, and 1/4 tsp salt. Cook until veggies are tender and onion translucent, 7 to 10 min.

Add 4 tsp minced garlic from jar, 2 tbsp chili powder, 2 tsp ground cumin, 1 1/2 tsp smoked paprika, 1 tsp dried oregano. Cook for about 1 min.

Add 1 can reduced sodium black beans in juice, 1 can reduced sodium dark kidney beans in juice, 1 large can green chiles, 1 small can jalapenos, 1 small can corn, 1 can diced tomatoes with garlic. Stir.

Wait till the chili comes to a low simmer [blorp blorp]. This is probably halfway between medium and low heat. Simmer for 30 min.

Modifications: Used white onion instead of red. Left out celery because I hate it. Probably added more than 2 carrots’ worth of carrots. Left out bay leaf. Added green chiles, jalapenos, and corn. Used only 1 can diced tomatoes because that’s all I had.

Results: I like the smoky notes from the paprika, the juicy crunch from the peppers, and the burn from the jalapenos. Add entire white onion and another can of beans.