Vegetarian Chili with Black Beans

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup vegetable broth
• 1/2 teaspoon salt
• Optional toppings: diced avocado, diced red onion, chopped cilantro, diced jalapeno

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
2. Add the garlic, bell pepper, chili powder, cumin, oregano, and black pepper and cook for an additional 2 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, tomato sauce, vegetable broth, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Remove from the heat and serve with your favorite toppings.

Interesting Facts

• This chili is a great source of protein and fiber.
• It is a vegan and gluten-free meal.
• It can be made in advance and stored in the refrigerator for up to 5 days.
• Leftovers can be frozen for up to 3 months.