Hearty Pinto and Black Bean Chili

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

4 cloves, minced

Red bell pepper

1, diced

Pinto beans

1 can (15 oz), drained and rinsed

Black beans

1 can (15 oz), drained and rinsed

Diced tomatoes

1 can (14.5 oz)

Tomato paste

2 tablespoons

Vegetable broth

2 cups

Chili powder

2 tablespoons

Cumin

1 tablespoon

Paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon (adjust to taste)

Black pepper

1/2 teaspoon (adjust to taste)

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Lime

1, juiced

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Stir in the pinto beans, black beans, diced tomatoes, and tomato paste. Add the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine all the ingredients.
4. Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for about 30 minutes, stirring occasionally to prevent sticking.
5. Once the chili has thickened and the flavors have melded together, remove it from heat. Stir in the fresh cilantro and lime juice, adjusting the seasoning if necessary.
6. Serve hot, garnished with additional cilantro and a wedge of lime for an extra burst of flavor.