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.