• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

This easy black bean chili is creamy, flavorful, and delicious - the perfect cozy meal on a cold day. It's vegan, vegetarian, and gluten-free, and it will keep in the fridge for up to 4 days. It also freezes well.

• 1 tablespoon extra-virgin olive oil
• 1 medium white onion (chopped)
• 1 red bell pepper (diced)
• 1½ teaspoons sea salt
• 3 garlic cloves (minced)
• 3 tablespoons chili powder*
• 3 cups cooked black beans (plus 1 cup of their liquid (amount in 2 cans beans))
• 1 14-ounce can diced fire-roasted tomatoes
• 1 4-ounce can green chiles, no need to drain
• 1 teaspoon maple syrup
• Freshly ground black pepper
• 1 tablespoon fresh lime juice (plus wedges for serving)
• ¼ teaspoon cayenne (optional)
• Sour cream or Greek yogurt
• Avocado
• Sliced serranos or jalapenos
• Cilantro
• Pickled onions
• Tortilla chips

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