Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 jalapeño peppers, diced (adjust to spice preference)
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Optional toppings: shredded cheese, sour cream, lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and red bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for another minute to toast the spices and enhance their flavors.
- Add the diced tomatoes with their juices and black beans to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally, to let the flavors meld.
- Adjust seasoning as needed. For a thicker chili, mash some beans with a spoon. Serve hot garnished with fresh cilantro and your favorite toppings.
Notes
- You can customize the spice level by adjusting the amount of jalapeños and cayenne pepper.
- This chili tastes even better the next day, making it perfect for meal prep.
- If you prefer a thicker chili, mash some of the beans during simmering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 610mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg