Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 bell peppers (1 red, 1 green), chopped (approx. 2 cups / 300g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 jalapeno pepper, seeded and minced (optional, for heat) (approx. 1 tablespoon / 5g)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 1 teaspoon cocoa powder (5 ml)
  • 1 bay leaf
  • 2 (15-ounce) cans black beans, rinsed and drained (approx. 850g total)
  • 1 (28-ounce) can crushed tomatoes (approx. 790g)
  • 1 (15-ounce) can diced tomatoes, undrained (approx. 425g)
  • 1 cup vegetable broth (240 ml)
  • 1-2 chipotle peppers in adobo sauce, minced (adjust to taste) (approx. 15-30g)
  • 2 tablespoons adobo sauce (reserved from the can of chipotles) (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • Salt and black pepper to taste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped cilantro (optional)
  • Diced avocado (optional)
  • Lime wedges (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in the Dutch oven. Sauté onion and bell peppers until softened. Add garlic and jalapeno (if using) and cook until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), cocoa powder and bay leaf. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add black beans, crushed tomatoes, diced tomatoes, vegetable broth, chipotle peppers, adobo sauce, and apple cider vinegar. Stir well to combine.
  4. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavors to meld.
  5. Remove bay leaf. Taste and adjust seasoning with salt and pepper. Add more chipotle pepper for extra heat if desired. If the chili is too thick, add a little more vegetable broth.
  6. Ladle chili into bowls and garnish with your favorite toppings.