Heat the large pot over medium heat and add a splash of oil. Once shimmering, add the diced onion and bell pepper. Sauté for about 5-7 minutes until they become fragrant and start to caramelize at the edges, filling your kitchen with a sweet, smoky aroma.
Add the minced garlic, chili powder, smoked paprika, and cumin to the pot. Stir constantly for about 1-2 minutes until the spices release their fragrant oils and turn a deeper color, creating a smoky, spicy base.
Pour in the fire-roasted diced tomatoes along with their juices, and add the vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, and cook uncovered for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the rinsed black beans, and add the corn kernels if using. Continue simmering for another 15-20 minutes on low heat, stirring occasionally. The chili should thicken further, become fragrant, and develop its rich, smoky flavor.
Taste the chili and season with salt and pepper as needed. If you want it spicier, add a dash of hot sauce or more chili powder. Let it sit for a few minutes off heat to allow the flavors to deepen.
Spoon the hearty chili into bowls, garnishing with fresh herbs or a squeeze of lime if desired. Serve hot, enjoying the thick, smoky, and satisfying texture that makes this dish a comforting favorite.
