Hearty Vegetarian Chili

• 400 g kidney beans
• 400 g black beans
• 800 g diced tomatoes
• 1 onion
• 1 bell pepper
• 2 tbsp chili powder
• 1 tbsp cumin
• 500 ml vegetable broth

Instructions

1. 1

   Chop the onion and bell pepper into small, even dice. Drain and rinse the kidney beans and black beans.

2. 2

   Heat a large pot or Dutch oven over medium heat. Add a splash of oil and sauté the chopped onion and bell pepper for 6-8 minutes until softened.

3. 3

   Add the chili powder and cumin, stirring constantly for 1 minute until fragrant.

4. 4

   Pour in the diced tomatoes (with juices), drained beans, and vegetable broth. Stir to combine.

5. 5

   Bring the chili to a boil, then reduce heat to low. Simmer gently for 30 minutes, stirring occasionally, until slightly thickened and flavors have melded (200°F / 93°C).

6. 6

   Taste and season with salt and pepper if needed.

7. 7

   Serve warm in bowls, optionally topped with cheese or sour cream.