In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, stirring occasionally for about 5-7 minutes.

Once the vegetables are perfectly sautéed, add the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir constantly for 1 minute.

Pour in the undrained can of diced tomatoes, plus the rinsed black beans and kidney beans, stirring thoroughly to combine everything.

Next, add 1 cup of vegetable broth to the pot, bringing the mixture to a gentle boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 10 minutes.

After simmering, season the Black Bean Chili Bowl generously with salt and freshly ground black pepper. Adjust seasoning to your preference.