Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 small bell pepper, diced
  • 1-2 jalapeño peppers, seeded and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic, bell pepper, and jalapeños; cook for another 3-4 minutes until softened.
  4. Sprinkle in the cumin, smoked paprika, and chili powder; stir to combine.
  5. Sauté for 1 minute, allowing spices to become fragrant.
  6. Pour in the diced tomatoes (with juice) and vegetable broth; stir well.
  7. Bring the mixture to a low boil, then reduce to a simmer.
  8. Cook uncovered for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Remove the skillet from heat; stir in lime juice.
  10. Season with salt and pepper to taste.
  11. Garnish with fresh cilantro if desired.