Black Bean Chili

Ingredients and Weight:

• 2 tablespoons olive oil
• 1 large onion, chopped (about 2 cups)
• 2 green bell peppers, chopped (about 2 cups)
• 2 red bell peppers, chopped (about 2 cups)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (15-ounce) cans corn, drained
• 2 (10-ounce) cans diced tomatoes with green chilies, undrained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Sour cream, shredded cheddar cheese, and tortilla chips, for serving (optional)

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin, oregano, thyme, cayenne pepper, salt, and black pepper.
4. Add the black beans, corn, diced tomatoes, tomato sauce, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chili has thickened.
6. Stir in the cilantro and serve with desired toppings, such as sour cream, shredded cheddar cheese, or tortilla chips.

Nutritional Information:

• Serving size: 1 cup
• Calories: 250
• Fat: 7g
• Carbohydrates: 40g
• Protein: 10g
• Fiber: 10g

Dish Characteristics:

• Vegetarian-friendly
• Smoky and flavorful
• Hearty and satisfying
• Easy to prepare

User Comments:

• "This chili is absolutely delicious! The flavors are perfect and it's so easy to make."
• "I love that this chili is vegetarian, but it's still packed with flavor."
• "I've made this chili several times and it's always a hit with my family and friends."

Special Precautions and Tips:

• If you prefer a spicier chili, add more cayenne pepper to taste.
• You can adjust the amount of water or vegetable broth to achieve your desired consistency.
• To make the chili ahead of time, refrigerate for up to 3 days or freeze for up to 3 months. When ready to serve, thaw and reheat over medium heat.