Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced (optional)
- 1 ½ teaspoons ground cumin
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 pound ground beef or turkey (optional)
- 3 cups cooked black beans, or 2 (15 oz) cans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, fire-roasted preferred
- 1 (4-ounce) can diced green chiles (optional)
- 1 tablespoon tomato paste
- 4 cups vegetable broth or water
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- Chopped fresh cilantro
- Diced avocado
- Shredded cheese
- Sour cream
- Lime wedges
- Hot sauce
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper (if using) and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cumin and garlic and cook for another minute until fragrant.
- Optional: If using ground meat, add it to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in the chili powder, black beans, diced tomatoes, green chiles (if using), and tomato paste. Pour in the vegetable broth or water. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until slightly thickened.
- Stir in the lime juice and adjust seasonings to taste.
- Serve hot with your favorite toppings.
Tips:
- To make this recipe vegetarian, simply omit the ground meat.
- For a spicier chili, add a pinch of cayenne pepper or a few dashes of hot sauce.
- You can also add other vegetables to this chili, such as corn, carrots, or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and versatile black bean chili!
