A warm and comforting chili perfect for cold winter evenings.
Heat the olive oil in a large stockpot over medium heat.
Ensure the oil is hot before adding the vegetables to enhance their flavor.
Add the diced onion, chopped celery, and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, black beans, corn, and chicken broth.
Use fresh or canned tomatoes for convenience.
Season with cumin, salt, chili powder, and cayenne pepper. Mix well.
Adjust the spices to your taste preference.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Stir occasionally to prevent sticking.
Serve the chili hot with shredded Monterey Jack cheese sprinkled on top.
Add a dollop of sour cream or chopped cilantro for extra flavor.
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