Heat up about 2 Tbsps of olive oil in your pot on medium-high heat. Once hot, add your chopped onions and sauté for a couple of minutes.

Next, lower the heat to medium and add the minced garlic, chili powder, smoked paprika powder, salt and black pepper.

You can also add a bit of cayenne pepper if you like it spicy! Start with 1/2 tsp and go from there.

After the garlic and spices have been toasted in the oil for a minute or two, add the chopped carrots. Stir and cook for a couple of minutes.

Next, add the fire roasted crushed tomatoes and chicken or vegetable broth. Stir to combine then cover and simmer on medium-low heat for 30 minutes.

Drain and rinse the black and red kidney beans then add to your chili pot.

Also add the frozen and lightly thawed okra and corn.

Stir then cover the pot and allow everything to heat through for 10 minutes.

Lastly, give the chili a taste and add more salt and/or pepper if needed.

To serve, add some fresh cilantro and green onion and a dollop of greek yogurt/sour cream or even shredded cheese!

This chili pairs incredibly well with my easy, homemade Skillet Cornbread.