Prep the ingredients: Halve, peel, and finely chop the onion. Core, seed, and remove the white ribs from the bell pepper, then finely dice. Mince or grate the garlic. Drain and rinse the black beans. Pick the oregano leaves off the stem and roughly chop

Heat a drizzle of oil in a medium pot over medium heat. Add the onion and bell pepper and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, cumin, and chili powder and cook for 30 seconds, until fragrant.

Add the beans and diced tomatoes and season with salt and pepper. Bring to a boil, then reduce to a low simmer for about 15 minutes, until thickened. Season with salt and pepper. TIP: If you have more time, feel free to let the chili simmer for longer!

Plate and garnish the chili: Divide the chili between bowls, then top with sour cream, cheddar cheese, and Enjoy!