# What you'll need:
→ Beans & Legumes
01 - 2 cans (15 oz each) black beans, drained and rinsed
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped (optional)
06 - 1 can (14.5 oz) diced tomatoes
07 - 1 cup vegetable broth
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp ground coriander
14 - 1/2 tsp cayenne pepper (optional)
15 - 1 tsp salt
16 - 1/2 tsp black pepper
→ Optional Toppings
17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
20 - Vegan or regular sour cream
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Add diced red bell pepper, jalapeño, and minced garlic to the pot. Sauté for 2 to 3 minutes until fragrant.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, cayenne pepper, salt, and black pepper. Cook for 1 minute to release flavors.
04 - Incorporate drained black beans, diced tomatoes with juice, and vegetable broth. Stir thoroughly to combine.
05 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally.
06 - Taste and adjust seasoning if necessary. For a thicker consistency, mash some beans against the pot’s side.
07 - Serve hot, garnished with chopped cilantro, sliced avocado, lime wedges, or sour cream as preferred.
