2 tablespoons olive oil
1 (14 oz) can black beans, drained and rinsed
1 teaspoon cayenne pepper
1 tablespoon cumin
2 tablespoons of chili powder
2 tablespoons of coriander
1/2 cup tomato paste
– In a large stockpot, heat the oil over medium heat. Add the onion, peppers and garlic and cook for about 5 minutes until they start to become tender. Turn the heat up to high and add the vegetable stock to deglaze the bottom of the pan.
– Stir in the beans and crushed tomatoes. Reduce the heat and bring the mixture to a low simmer. Add the tomato paste a tablespoon at a time until combined to thicken the chili. Add the seasonings and mix well.
– Simmer for another 10 minutes minimum. If you want to transfer the mixture to a slow cooker, you can leave it on low – perfect if you’re serving the chili for a party or holiday entertaining.
– Serve with with a variety of topping choices such as chopped onion, shredded cheddar cheese, green onions, or diced tomatoes, along with some tortilla chips for dipping.