Plant-Strong Black Bean Chili

INGREDIENTS

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (green or red), diced
• 1–2 jalapeños, deseeded and diced(you can omit if you don’t like spice)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 28-oz can crushed tomatoes
• 2 cans black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 3 ½ – 4 cups water or vegetable broth
• Salt, to taste

Optional toppings: avocado, sour cream, tortilla chips, cilantro, lime

INSTRUCTION

1. Heat the olive oil in a medium-sized heavy pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, until translucent.
2. Stir in the bell peppers and jalapeños, cooking for another 3 minutes.
3. Add the garlic, chili powder, cumin, oregano, and a pinch of salt. Cook for 2 minutes, until fragrant and slightly browned.
4. Pour in the crushed tomatoes, beans, and 3 ½ cups of water (or broth). Bring the mixture to a full boil for 1 minute.
5. Reduce the heat to low, cover, and simmer gently for 20 minutes to 1 hour, stirring occasionally. The longer it simmers, the deeper the flavor.
6. If the chili looks too thick during cooking, add up to ½ cup more water, though this is optional. If you prefer a looser chili, you can add the extra water from the beginning.
7. Taste and adjust seasoning as needed, then serve warm with optional toppings and enjoy!

BENEFITS

Black beans are not only delicious, they’re also packed with nutrition. Just one cup provides about 15 grams of protein and 15 grams of fiber, supporting muscle health and keeping you full longer. They’re rich in iron, magnesium, and folate, which help with energy production and healthy blood cells. Plus, their antioxidants—especially anthocyanins, the same compounds that give blueberries their color—help combat inflammation. A versatile staple, black beans make a simple swap for meat in tacos, soups, or salads while boosting heart and gut health.