Ingredients

• Olive oil - 2 tablespoons
• Onion, chopped - 1 large
• Garlic cloves, minced - 3
• Red bell pepper, chopped - 1
• Green bell pepper, chopped - 1
• Carrot, diced - 1
• Celery stalk, diced - 1
• Chili powder - 2 tablespoons
• Ground cumin - 1 tablespoon
• Dried oregano - 1 teaspoon
• Canned diced tomatoes - 2 cans (14.5 oz each)
• Vegetable broth - 2 cups
• Black beans, drained and rinsed - 2 cans (15 oz each)
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro, chopped - ¼ cup
• Lime wedges - for serving

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add onion and garlic, sauté until onion is translucent.

3. 3.

   Stir in red and green bell peppers, carrot, and celery. Cook until vegetables are tender.

4. 4.

   Add chili powder, cumin, and oregano; stir well to coat the vegetables.

5. 5.

   Pour in diced tomatoes and vegetable broth, bring to a simmer.

6. 6.

   Add black beans, season with salt and pepper, and simmer for 20 minutes, stirring occasionally.

7. 7.

   Adjust seasoning as needed and stir in fresh cilantro before serving.

8. 8.

   Serve hot with lime wedges on the side.

Nutritional Facts