1 ½ tablespoons avocado oil

1 medium onion, finely chopped

4 ounces mushrooms, finely chopped

4 garlic cloves, minced

1 ½ tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon fine sea salt, plus more to taste

2 chipotle peppers in adobo sauce, finely minced

1 (28-ounce) can crushed tomatoes

1 ½ cups dried beans (such as black, kidney, pinto, or a mix)

4 cups water

1 cup frozen corn

1 teaspoon red wine vinegar

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Heat avocado oil in a heavy-bottomed pot over medium heat.
Add onion and mushrooms and cook, stirring occasionally, until soft and translucent.
Stir in garlic, chipotle peppers, chili powder, cumin, and salt. Cook for 1 minute until fragrant.
Add crushed tomatoes and scrape up any browned bits from the bottom of the pot.
Rinse and drain the dried beans, then add them to the pot along with 4 cups of water. Bring to a boil for 1 minute, then reduce to a gentle simmer and cover.
Simmer for 2 ½ to 3 hours, stirring occasionally. Add more water if needed during cooking.
Stir in frozen corn and red wine vinegar. Cook for 5 more minutes, then taste and adjust salt if needed.
Serve hot with toppings like lime wedges, avocado, sour cream, pickled jalapeños, chopped onions, or cilantro.

For a faster version, use 3 (15-ounce) cans of beans and reduce water to ½ cup. Simmer for 20-30 minutes.
Use any bean combination you like: black, kidney, pinto, or orca beans all work well.
If preferred, soak the beans overnight to reduce cooking time (to 1½–2 hours).
This chili is freezer-friendly and keeps in the fridge for up to 5 days.
To make in a slow cooker, transfer the sautéed onion-tomato mixture into the cooker with the beans and 3½ cups of water. Cook on HIGH for 6–7 hours.