A flavorful, protein-packed black bean chili that’s perfect for cozy dinners and meal prep.
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Heat olive oil in a large pot over medium heat.
Add onion and bell pepper; sauté until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add chili powder, cumin, smoked paprika, and cayenne pepper; stir to coat the vegetables.
Pour in black beans, diced tomatoes with their juice, and vegetable broth.
Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes, stirring occasionally.
Season with salt and pepper to taste before serving.