Mexican Bean Chilli Recipe

Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.

Add bell pepper and tomatoes, and cook for another 5 minutes.

Add black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper to the pot. Stir well.

Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes, until the flavors have melded together and the chili has thickened.

Serve hot, with optional toppings if desired.