Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 carrot, diced
  • 1 can (15 oz) diced tomatoes (with juices)
  • 1 cup vegetable broth or chicken broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

  1. Heat olive oil in the pot over medium heat.
  2. Add diced onion, garlic, bell pepper, and carrot; sauté until soft (about 5 minutes).
  3. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant.
  4. Add diced tomatoes and broth; bring to a simmer.
  5. Stir in kidney beans and black beans; simmer for 20 minutes, allowing flavors to meld.
  6. Taste and adjust seasoning with salt and pepper; serve hot with optional toppings.