Pinto Bean and Vegetable Chili

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Corn - 1 cup, frozen
• Pinto beans - 2 cans (15 oz each), drained and rinsed
• Vegetable broth - 2 cups
• Diced tomatoes - 1 can (14 oz)
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Chili powder - 2 tablespoons
• Cumin - 1 tablespoon
• Garlic - 3 cloves, minced
• Carrot - 2, diced
• Bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, carrot, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the cumin, chili powder, paprika, and cayenne pepper. Stir to coat the vegetables with the spices.
4. Add the diced tomatoes, vegetable broth, pinto beans, and corn. Season with salt and pepper to taste.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Serve hot, garnished with fresh cilantro.