2 (15 oz) can Mexican stewed tomatoes (for a less spicy chili, use regular stewed tomatoes)
1 (15 oz) can tomato sauce (not pasta sauce)
1 c vegetable broth or stock
½ tbsp. cumin powder
¼ c chili powder
½ tsp smoked paprika
salt, pepper, hot sauce to taste
Your favorite chili toppings
Instructions
Throw all of the ingredients (except for the "to taste" ingredients and toppings) into a large stock pot. Bring to a boil and then reduce to simmer and cover.
Simmer until the vegetables are soft, up to several hours. I recommend simmering for 4 hours to fully develop flavors.
Taste and add salt, pepper, and hot sauce according to your preferences.
Serve hot and top with your favorite toppings (I like sour cream/Greek yogurt, green onions, shredded cheese, or slices of avocado).
Notes
Beans can be increased to two cans if you like your chili extra bean-y.