Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cans black beans, rinsed and drained
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for serving
  • Diced avocado, for serving
  • Sour cream or non-dairy yogurt, optional
  • Shredded cheese, optional

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, and cook until translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add diced bell pepper, carrots, and celery. Sauté until slightly softened (about 5 minutes).
  5. Stir in black beans and diced tomatoes along with their juices.
  6. Pour in vegetable broth, then add chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well.
  7. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, stirring occasionally.
  8. Taste the chili and adjust the seasonings as desired.
  9. Ladle chili into bowls and garnish with cilantro, avocado, and other toppings as desired.