Black Bean, Yellow Pepper, and Cumin Chili

From Bon Appetit

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  tablespoons olive oil
• 12  ounces onions, coarsely chopped (about 3 cups)
• 1 1⁄2 tablespoons cumin seeds
• 4  teaspoons  minced canned chipotle chilies
• 3 (15 ounce) cans black beans, well drained
• 2 (14 1/2ounce) cans  diced tomatoes with garlic
• 2  cups vegetable broth (the Knorr jelly packs in the box are really good)

Directions

1. Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds.
2. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes.
3. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.).