Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bell peppers (red and green), diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- Salt and pepper to taste
- 1 cup vegetable broth or water
- Optional toppings: shredded cheese, sour cream, chopped cilantro, jalapeños
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add chopped onions and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute to release fragrant aroma.
- Add the diced bell peppers and sauté until slightly tender, about 3-4 minutes.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Let the spices toast for 1 minute for maximum flavor.
- Add the black beans, diced tomatoes, and vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust spice levels by adding more cayenne if desired.
- Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Notes
- Feel free to adjust the cayenne pepper for desired heat level.
- For a thicker chili, simmer longer or add a cornstarch slurry.
- This chili pairs well with crusty bread or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg