Heat the olive oil in a large stockpot over medium-high heat. When hot, add the onion and sauté for 4 minutes.

Then add the garlic, bell pepper, and corn and sauté for an additional 4 minutes, stirring often.

Add the spices and salt to the pot and stir constantly for 30 seconds.

Add the vegetable stock, tomatoes, and black beans to the pot and stir to combine.

Cover, bring to a boil, and then reduce to a simmer. Let the chili simmer for 30 minutes, covered, stirring occasionally.

Remove the lid and stir, let the chili simmer for an additional 10 minutes uncovered or until it reaches desired consistency.

Serve immediately or save in the refrigerator for up to 3 days.