Hearty Garden Bean Chili

1. Aromatic Base

In a large Dutch oven, gently toast the cumin seeds over medium-low heat until fragrant, about 1 minute, ensuring constant stirring to prevent burning. Add the minced onion, chopped red bell pepper, minced garlic, chili powder, vegetable oil, cayenne, and a pinch of salt (½ teaspoon suggested). Cover and cook on medium-low, stirring frequently, until the vegetables are tender, roughly 8 to 10 minutes.

2. Building the Chili

To the aromatic base, fold in the drained beans, water, crushed tomatoes, dried oregano, and brown sugar. Dislodge any flavorful bits stuck to the bottom of the pot. Increase the heat to medium-high to bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Allow the chili to thicken slightly, which should take about 25 minutes.

3. Finishing Touches

Add the frozen corn kernels to the pot and continue simmering until everything is thoroughly heated, approximately 5 to 10 minutes. Remove the pot from the heat. Stir in the fresh cilantro and lime juice. Taste and season with additional salt if needed.