Step 1

Heat oil over medium heat and add the onions and garlic. Season with salt and pepper. Saute until the onions are soft, 3-4 minutes.

Step 2

Stir in the veggies - bell peppers, frozen corn and mushrooms. Add the paprika, chipotle chili with adobo sauce, ground cumin, Mexican oregano and sage. Mix well and saute the veggies for 3-4 more minutes.

Step 3

Stir in the tomato paste, followed by the black beans and kidney beans. Add the stock or water and bring the chili to a boil.

Step 4

Stir in the chili powder, cover and let the chili simmer 15-20 minutes until thickened, then check salt and add more if needed. Turn off heat. The chili will thicken further as it cools down, but if you want an even thicker chili, either reduce the stock to 1 ½ cups or let the chili simmer a little longer.