Ingredients

• 3 , 15 ounce
• 0.25 cups olive oil
• 2 cups chopped onions
• 2 medium red bell peppers , coarsely chopped
• 6 cloves garlic , chopped
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1.5 teaspoons ground cumin
• 0.5 teaspoons ground cayenne pepper
• 1 , 16 ounce
• salt and ground black pepper to taste

Instructions

1. 1 Drain black beans, reserving 1/2 cup liquid. Set aside.
2. 2 Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
3. 3 Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
4. 4 Season to taste with salt and pepper. Ladle chili into bowls to serve.

Nutrition per serving