Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 1/2 cups, or 200g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, or 6g)
  • 1 red bell pepper, chopped (approx. 1 cup, or 150g)
  • 1 jalapeno pepper, seeded and minced (optional, for spice! - approx. 1 tablespoon, or 15g)
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) chili powder
  • ½ teaspoon (2.5 ml) smoked paprika
  • ¼ teaspoon (1.25 ml) cayenne pepper (optional, for extra heat)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 2 (15 ounce/425g) cans black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 cup (240 ml) vegetable broth (or water)
  • 1 tablespoon (15 ml) lime juice
  • Salt and black pepper to taste
  • Optional Garnishes: shredded cheddar cheese, sour cream (or vegan sour cream), chopped cilantro, avocado slices, lime wedges, tortilla chips

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeno (if using) and cook for another 3 minutes, until fragrant.
  2. Add cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.
  3. Stir in crushed tomatoes, black beans, corn, and vegetable broth. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally.
  5. Stir in lime juice. Season with salt and pepper to taste.
  6. Ladle into bowls and garnish as desired. Serve this hearty black bean chili with your favorite toppings.