Pinto Bean and Black Bean Chili

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 2 tablespoons, chopped
• Vegetable broth - 1 cup
• Salt and pepper - To taste
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Tomato paste - 2 tablespoons
• Diced tomatoes - 1 can (14.5 oz)
• Black beans - 1 can (15 oz), drained and rinsed
• Pinto beans - 1 can (15 oz), drained and rinsed
• Red bell pepper - 1, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the pinto beans, black beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
4. Pour in the vegetable broth and bring to a simmer. Cook for 30 minutes, stirring occasionally.
5. Remove from heat and stir in the fresh cilantro and lime juice.
6. Serve hot and garnish with additional cilantro, if desired.