Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 green bell pepper, finely chopped (approx. 1 cup/150g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25ml)
  • 3 (15-ounce) cans black beans, rinsed and drained (approximately 4.5 cups/ 1.2kg total)
  • 1 cup chicken broth (or vegetable broth for vegetarian) (240 ml)
  • 1/2 cup BBQ sauce (your favorite brand – Stubb's is a solid choice) (120 ml)
  • 1/4 cup brown sugar, packed (50 g)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon Worcestershire sauce (or tamari for gluten-free) (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 jalapeño, seeded and minced (for extra heat)
  • Fresh cilantro, chopped
  • Diced red onion

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 3 minutes, until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Add rinsed and drained black beans, chicken broth, BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir well to combine.
  4. Bring to a simmer, then reduce heat to low. Cover and cook for 30-45 minutes, stirring occasionally, until the beans have thickened and the flavors have melded.
  5. Taste and adjust seasoning with salt and pepper. If desired, mash some of the beans with the back of a spoon for a creamier texture. Serve hot, garnished with fresh cilantro and diced red onion.