Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1 tbsp lime juice

Instructions:

  1. Heat the olive oil over medium heat in your pot. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the onion becomes translucent and the pepper softens.
  2. Stir in the minced garlic. Cook for exactly 60 seconds until the garlic smells fragrant and golden, but don't let it brown too much.
  3. Add the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for 1-2 minutes until the spices darken slightly and smell toasted. Note: This blooming process is what prevents the chili from tasting like raw powder.
  4. Stir in the tomato paste. Mix well to coat the vegetables, cooking for another minute until the paste turns a deeper, brick red color.
  5. Pour in the crushed tomatoes, vegetable broth, and drained black beans. Stir in the maple syrup, salt, and pepper.
  6. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 20-25 minutes until the liquid has reduced and the chili looks thick and glossy.
  7. Take your potato masher and lightly crush about 10% of the beans directly in the pot. Stir them back in to thicken the sauce.
  8. Stir in the lime juice. Remove from heat once the chili reaches a heavy, spoon coating consistency.