Name: Spicy Vegetarian Chili
Prep time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 chopped onion; 1 green bell pepper, cut into a 1/2-inch dice; Kosher salt and freshly ground pepper; 1 teaspoon ground cumin; 1 teaspoon chipotle-chile powder; 2 cups Marinara or store-bought marinara; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can red kidney beans, drained and rinsed; Chopped avocado, cilantro leaves, thinly sliced chile peppers, and sour cream, for serving

In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

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