Vegetarian Black Bean Chili

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1.5 tbsp cumin
• 1 tbsp smoked paprika
• 3 cans (15 oz each) black beans, drained and rinsed
• 2 cans (28 oz each) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 pinch salt and black pepper
• 1 lime lime (juiced) and fresh cilantro, chopped

Instructions

1. 1

   Heat olive oil in a large pot over medium-high until it shimmers, about 90 seconds.

2. 2

   Add diced onion and bell pepper. Sauté, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add minced garlic and cook, stirring constantly, until fragrant, about 60 seconds.

4. 4

   Stir in chili powder, cumin, smoked paprika, and oregano. Toast until fragrant, about 90 seconds.

5. 5

   Add black beans, crushed tomatoes, and vegetable broth. Stir to combine.

6. 6

   Bring to a simmer, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.

7. 7

   Taste and adjust seasoning with salt and black pepper. The chili should be rich and deeply flavored.

8. 8

   Squeeze fresh lime juice over the chili just before serving.

9. 9

   Ladle into bowls and top with chopped cilantro. Serve hot.

Tools you’ll need

• large pot (5-quart or bigger)
• cutting board
• chef's knife
• wooden spoon
• can opener
• ladle

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