1. 1

   Step 1

   Dice 1 onion and 1 green bell pepper, then mince 3 garlic cloves.

2. 2

   Step 2

   Heat a pot over medium-low heat. Add 1 Tbsp chili powder, 2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper. Toast for 2-4 minutes.

   Timer 4 min
3. 3

   Step 3

   Add 2 Tbsp olive oil, the diced onion, minced garlic, diced bell pepper, and 1 tsp salt to the pot.

4. 4

   Step 4

   Sauté the vegetables over medium heat until they have softened, about 4-6 minutes.

   Timer 6 min
5. 5

   Step 5

   Stir in 6 oz. tomato paste, 28 oz. diced tomatoes, 4 oz. fire roasted green chiles, 2 Tbsp molasses, and 1 cup water.

6. 6

   Step 6

   Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld.

   Timer 5 min
7. 7

   Step 7

   Add 15 oz. dark kidney beans, 15 oz. black beans, 15 oz. pinto beans (all drained and rinsed), and 15 oz. whole kernel corn.

8. 8

   Step 8

   Stir everything well, cover the pot, and simmer for 20-25 minutes until the vegetables are tender.

   Timer 25 min

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