Simple Black Bean Chili

1. Broil Vegetables

Remove the seeds from one medium poblano pepper and one jalapeño or habanero chili, then cut them in half. Slice a medium white onion into eight wedges. Keep two large garlic cloves whole and unpeeled. Arrange the poblano, jalapeño, onion, and garlic on a foil-lined baking sheet, drizzle them with 1 tablespoon of vegetable oil, and place them under the broiler. Broil for 5 to 10 minutes until the vegetables are charred in spots, developing a smoky depth that will enhance the chili's flavor.

2. Blend Vegetables

Once the vegetables are nicely blackened, transfer them to a blender or food processor. Blend until smooth, creating a robust mixture that forms the heart of your chili.

3. Cook Spices and Vegetables

In a saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the blended vegetable mixture and season it with 1½ teaspoons of kosher salt, 1 teaspoon of chipotle chili powder, 2 teaspoons of ground cumin, and 1 teaspoon of dried oregano. Allow the spices to cook for about 2 minutes, releasing their aromatic oils and deepening the flavor.

4. Add Tomatoes and Beans

Pour in one 14.5-ounce can of fire-roasted crushed tomatoes and stir well. Simmer the mixture for 4 to 5 minutes, allowing the tomatoes to meld with the spices. Next, add two 15.5-ounce cans of drained and rinsed black beans. If the chili seems too thick, you can add a bit of water to reach your desired consistency. Continue to cook for another 5 minutes, letting the beans absorb the flavors.

5. Finish with Cilantro and Lime

To finish, stir in a handful of chopped cilantro leaves and the juice of half a lime, brightening the dish with fresh flavors. The chili should be thick and rich, with no watery excess.