Description
A hearty and flavorful black bean chili that’s easy to make and perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 bell peppers any color chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes undrained
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans black beans rinsed and drained
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 cup vegetable broth or water
- Salt and black pepper to taste
- Optional toppings: shredded cheese sour cream fresh cilantro diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell peppers. Cook until softened about 5-7 minutes.
- Stir in minced garlic cumin chili powder smoked paprika and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in crushed tomatoes diced tomatoes and tomato sauce. Add the rinsed and drained black beans and kidney beans.
- Stir in vegetable broth or water. Bring the chili to a simmer then reduce heat to low cover and cook for at least 30 minutes (or longer for more flavor) stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings like shredded cheese sour cream fresh cilantro or diced avocado.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- The longer the chili simmers, the more the flavors will meld.
- This chili freezes well, making it great for meal prep.