Step 1

Heat the oil. Heat the oil in a large pot over medium heat until shimmering.

Step 2

Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.

Step 3

Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.

Step 4

Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.

Step 5

Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.

Step 6

Stir in the corn. Add the corn and stir to combine.

Step 7

Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.