Classic Chili Beans

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and green bell pepper and sauté until the onion is translucent, about 5 minutes.

Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.

Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute to bloom the spices.

Add the drained kidney beans, black beans, diced tomatoes with green chilies, and water or vegetable broth. Mix well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, stirring occasionally.

After simmering, taste the chili beans and adjust the seasoning if necessary. If you prefer a thicker chili, simmer uncovered for a few additional minutes.