Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow 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) crushed tomatoes
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp lime juice

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and bell pepper, stirring until they become translucent and slightly softened (about 5 minutes). Stir in the minced garlic and cook for 60 seconds.
  2. Push the vegetables to the side of the pot. Add the chili powder, cumin, smoked paprika, salt, and cayenne directly into the oil. Stir constantly for 1 minute until the spices smell toasted and fragrant.
  3. Stir in the tomato paste and cook for 2 minutes. Pour in the crushed tomatoes, vegetable broth, and the black beans. Bring the mixture to a gentle bubble, then reduce heat to low.
  4. Scoop out 1/2 cup of the beans and mash them into a paste using a fork. Stir this paste back into the pot. Simmer uncovered for 15–20 minutes until the chili reaches a thick, mahogany consistency. Stir in the lime juice just before serving.