Black Bean Chili

Ingredients:

• 2 tablespoons (30ml) vegetable oil
• 1 medium onion (150g), chopped
• 2 cloves garlic (10g), minced
• 1 red bell pepper (150g), diced
• 1 green bell pepper (150g), diced
• 2 teaspoons (5g) ground cumin
• 1 teaspoon (2g) dried oregano
• 1/2 teaspoon (1g) smoked paprika
• 1/4 teaspoon (0.5g) cayenne pepper
• 2 cans (15oz/425g each) black beans, drained and rinsed
• 1 can (14.5oz/411g) diced tomatoes
• 1 cup (240ml) vegetable broth
• Salt and pepper to taste
• 1/4 cup (15g) fresh cilantro, chopped

Instructions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes, until the onion is soft and translucent.
3. Stir in the minced garlic, red bell pepper, and green bell pepper, cooking for an additional 3-4 minutes until the peppers begin to soften.
4. Add the ground cumin, dried oregano, smoked paprika, and cayenne pepper to the pot, stirring well to coat the vegetables with the spices.
5. Add the black beans, diced tomatoes, and vegetable broth to the pot, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste, adjusting as needed.
8. Remove from heat and stir in the chopped cilantro just before serving.

Notes:

This black bean chili can be served with steamed rice or warm cornbread for a complete meal. For additional flavor, top with sliced avocado, diced onions, or a dollop of sour cream. The chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To enhance the smoky flavor, consider adding a chopped chipotle pepper in adobo sauce.