Ingredients
– 2 cups canned black beans, drained and rinsed
– 1 can (400g) diced tomatoes
– 1 can (400g) kidney beans, drained and rinsed
– 1 medium onion, chopped
– 1 red bell pepper, chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 cup vegetable broth
– Salt and pepper to taste
Method
1. Start by heating a large pot over medium heat. Add the chopped onion and red bell pepper. Sauté until the onion becomes soft.
2. Next, add the minced garlic and cook for another minute. Stir in the chili powder and ground cumin. Mix everything well.
3. Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir the mixture, making sure it’s well combined.
4. Allow the chili to simmer for about 20–25 minutes. Stir occasionally, and season with salt and pepper to taste.
5. Serve hot. You can enjoy this dish with rice, bread, or even on its own.
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