Vegan Black Bean Chili

Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell peppers and cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
1 tablespoon extra virgin olive oil
1 large red onion
1 medium red bell pepper
1 medium yellow bell pepper
Add the garlic and jalapeño and continue to cook for another minute until fragrant.
4 garlic cloves
1 small jalapeño
Next, stir in the chili powder, dried oregano and dried basil. Add the crushed tomatoes, brown sugar, black beans and the reserved ½ cup of liquid from the beans. Stir well to combine.
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14 oz / 400 g) crushed tomatoes
1 teaspoon brown sugar
2 can (14 oz / 400 g) black beans
½ cup reserved liquid from the beans
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
Stir in the lemon juice and cilantro, then adjust the seasoning to taste.
1 tablespoon lime juice
A handful fresh cilantro
Serve hot with your favorite toppings like tortilla chips, vegan sour cream, red onion slices, avocado, or shredded plant-based cheese.