Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, no salt added
  • 1 can (6 oz) tomato paste
  • 2 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper

Instructions:

  1. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and carrots. Sauté for 5–7 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the chili powder, cumin, smoked paprika, and cayenne. Stir constantly for 1–2 minutes to bloom the spices.
  3. Stir in the tomato paste and cook for 2 minutes to remove the raw metallic taste.
  4. Pour in the diced tomatoes, drained black beans, and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 20 minutes. For a thicker consistency, mash a small portion of the black beans directly in the pot.