A delicious and hearty vegetarian chili perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding ingredients.
Add the chopped onion, bell pepper, and minced garlic to the saucepan. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the cumin, chili powder, paprika, oregano, cayenne pepper, cinnamon, and white pepper. Cook for 1-2 minutes until fragrant.
Cooking the spices enhances their flavors.
Add the crushed tomatoes, kidney beans, corn, jalapeño, sugar, salt, black pepper, and water. Stir well to combine.
Adjust the seasoning to taste at this stage.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Partially cover the saucepan to prevent splatters.
Mix in the cornmeal and cook for an additional 5 minutes to thicken the chili.
Stir constantly to avoid lumps.
Serve the chili hot, garnished with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro.
Serve with a side of cornbread or tortilla chips for a complete meal.