Ingredients
Scale
- 2 cans (15 oz each) of black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 bell pepper, diced
- 1 large onion, chopped
- 3 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegetable broth (or chicken broth)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Stir in the rinsed black beans, diced tomatoes, and bell pepper.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Pour in the vegetable or chicken broth, bring to a boil, then reduce heat and let it simmer for about 30 minutes.
Notes
- The chili can be stored in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- Reheat on the stove or in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg