Step 1

In a large pot, add the olive oil, onion, and bell pepper.

Step 2

Cover and cook, stirring frequently, until the vegetables are softened, about 8 minutes.

Step 3

Add the garlic, cumin, chili powder, cayenne pepper, and ½ teaspoon salt and continue to cook for 2 minutes.

Step 4

Add the beans, vegetable broth, tomatoes, oregano, and brown sugar.

Step 5

Bring the mixture to a boil over medium-high heat then reduce the heat to medium-low and simmer until the chili is thickened, about 25 minutes.

Step 6

Add the corn and continue to simmer for 5 minutes. (If using frozen corn, simmer for an additional 5 minutes.)

Step 7

Remove from heat and add the parsley and red wine vinegar. Season with salt to taste.