Black Bean Chili
Serves: 5-6 bowls
  • 1 Tbs. oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 tsp. minced garlic (2-3 cloves)
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • ½ tsp. ground oregano
  • ½ tsp. salt
  • 2 Tbs. tomato paste
  • 1 (14.5 ounce can) vegetable broth
  • 3 (14.5 ounce cans) black beans, rinsed and drained
  • 2 (14.5 ounce cans) diced tomatoes with chilies
  • Optional Toppings: sour cream, shredded cheese, green onion
  1. In a large dutch oven, heat oil over medium heat. Add the onion and red pepper and cook until softened, about 5 minutes.
  2. Add the garlic and stir for about another minute, then stir in the spices and tomato paste. It will get a little thick and lumpy, but that's okay.
  3. Pour in the broth and stir well. Then stir in the black beans and tomatoes.
  4. Bring to a boil and then reduce heat and simmer uncovered, for 10-15 minutes. Slightly mash soup with a potato masher to help thicken it.
  5. Serve, topped with sour cream, cheese and green onions, if desired.
Recipe by Made by Melissa Lee at