toppings of choice, such as shredded cheddar, sour cream, or jalapeños(optional)
Heat oil in a large dutch oven or soup pot over medium heat.
Add onions and peppers, then season with salt. Cook until onion turns translucent and begins to brown (about 10 minutes).
Mix in garlic, chili powder, cumin, and oregano. Cook until fragrant, stirring constantly (about 1 minute).
Add black beans, diced tomatoes, tomato sauce, broth, chipotles, and adobo sauce to pot. Mix well. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until veggies are tender and chili has thickened.
Stir in cilantro and season to taste with salt.
Serve chili hot with your choice of toppings. Enjoy!
Recipe makes about 8 cups, which is 4 large servings (about 2 cups) or 6 smaller servings (about 1 ⅓ cups).This recipe is moderately spicy. You can easily make it spicier (or milder) by increasing (or decreasing) the amount of chipotle peppers and adobo sauce.Check out info before recipe for variations, tips, and lots of delicious topping ideas!