# What You'll Need:
→ Beans & Legumes
01 - 2 cans (15 oz each) black beans, drained and rinsed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 can (14.5 oz) diced tomatoes
→ Spices & Seasonings
08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/4 tsp cayenne pepper (adjust to taste)
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
→ Liquids
15 - 2 cups vegetable broth
→ Oils
16 - 2 tbsp olive oil
→ Optional Toppings
17 - Sliced avocado
18 - Chopped cilantro
19 - Sour cream or vegan alternative
20 - Shredded cheese or vegan cheese
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until softened.
02 - Incorporate garlic, jalapeño, red and green bell peppers. Cook 4 to 5 minutes until vegetables soften.
03 - Add chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir and cook 1 minute until fragrant.
04 - Add black beans and diced tomatoes including juices. Stir to blend ingredients evenly.
05 - Pour in vegetable broth and bring to a simmer over medium heat.
06 - Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, stirring occasionally.
07 - Taste chili and adjust seasoning as preferred.
08 - Ladle hot chili into bowls and garnish with optional toppings such as avocado, cilantro, sour cream, or cheese.
