Ingredients
1 Tbsp olive oil
1/2 large onion, chopped
3 cloves garlic, diced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp each sea salt and black pepper
1 can tomato paste (or sub 1 28 oz. can crushed tomatoes and omit the water below)
2.5 cups water
2 cups low sodium vegetable broth
1 cup your favorite fresh, chunky salsa
1 4-ounce can mild diced green chilis
2 15-ounce cans black beans, lightly drained
Optional toppings: tortilla chips or Spicy Sweet Chili Doritos (vegan!), fresh onion, cilantro, avocado, grated vegan cheese and sour cream, hot sauce, lime juice, etc.
Instructions
Heat a large pot over medium heat.
Add olive oil, onion, garlic and sir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
Serve hot with tortilla chips or DIY chili cheese fritos, fresh onion, avocado or guacamole, fresh cilantro, etc. Add grated cheese or sour cream.
