Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 /2 cup dried onions

• 2 garlic cloves, minced

• 1 (14-ounce) can diced fire-roasted tomatoes (or regular if you don't want spicy)

• 1 (14-ounce) can red beans, drained and rinsed

• 1 (14-ounce) can pinto beans, drained and rinsed

• 1 cup water or broth

• 1 cup corn kernels, fresh or frozen

• ½ teaspoon sea salt

• Freshly ground black pepper

• 1 tablespoon lime juice, plus wedges for serving

Instructions

1. 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. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.

2. Add the tomatoes, beans, water, 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.

3. Stir in the lime juice and season to taste. Serve with desired toppings.