A hearty and flavorful chili with a Cajun twist, perfect for a cozy meal.
Heat the olive oil in a large stockpot over medium heat.
Ensure the oil is hot enough before adding the vegetables to enhance their flavor.
Add the chopped celery, onion, and bell peppers to the pot and sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the pot.
Stir in the minced garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Add the chili powder, cumin, paprika, and cayenne pepper to the pot, stirring to coat the vegetables.
Toast the spices briefly to release their aromas.
Pour in the crushed tomatoes and tomato sauce, stirring to combine.
Use a spatula to scrape the bottom of the pot to incorporate any browned bits.
Add the kidney beans and black beans to the pot, stirring gently.
Rinse the beans before adding to remove excess sodium.
Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
Cover the pot partially to prevent splattering while allowing the chili to thicken.
Serve the chili hot, garnished with chopped scallions.
Pair with a side of cornbread or tortilla chips for a complete meal.
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