| 1. |
In a large pot over medium heat, warm the olive oil. Add the onions, carrots, celery, red pepper and a dash of salt.
Stir occasionally until the vegetables are tender and the onion translucent (about 7 - 10 minutes). |
| 2. |
Add the garlic, cumin, paprika and oregano. Stir constantly for about a minute until fragrant. |
| 3. |
Add chopped tomatoes and their juice, the drained and washed black beans and the vegetable broth. Stir through and wait for the chilli to simmer (you can add a bay leaf here if you want). |
| 4. |
Once the chilli reaches a gentle simmer, let it cook for about 30 minutes, stirring occasionally. The chilli is ready when there is little to no liquid left. |
| 5. |
Serve and enjoy. |
