Deep, smoky heat builds fast in this pot, layered from chili powder, cumin, smoked paprika, and a slow-blooming hit of cayenne. Onion, bell pepper, and garlic soften into a savory base, then tomato paste cooks down until it turns brick-red and packs in concentrated flavor before crushed and diced tomatoes go in for a rich, hearty sauce. Kidney beans give every spoonful bulk and a satisfying bite, soaking up all that seasoned tomato broth as it simmers low and slow until thickened. The whole thing comes together in one pot, with minimal cleanup and maximum payoff after a solid 45 minutes on the stove. Finish bowls with sliced scallions for a fresh, sharp bite on top. It's a cozy, stick-to-your-ribs bowl that fits neatly into a vegan lineup.
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Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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