Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans (15 oz) mixed beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 teaspoon cayenne pepper (or to taste)
  • Fresh cilantro, chopped for garnish
  • Sour cream or Greek yogurt for garnish
  • Shredded cheese for garnish
  • Sliced jalapeños for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onions and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and diced bell pepper; cook for an additional 3-4 minutes.
  4. Add chili powder, cumin, smoked paprika, salt, and pepper; stir for 1 minute.
  5. Mix in the canned beans, diced tomatoes (with juices), and vegetable broth.
  6. Bring to a simmer and reduce heat; cover and cook for 20-25 minutes, stirring occasionally.
  7. Taste and adjust seasoning; if desired, mix in cayenne pepper for extra heat.
  8. Serve hot, garnished with cilantro, sour cream, cheese, and jalapeños, if desired.