2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 (15-ounce) cans of black beans, rinsed and drained
1 (15-ounce) can diced tomatoes, with juice
2 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon cayenne
Kosher salt
Freshly ground black pepper
Heat the oil in a stockpot or large saucepan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the beans and diced tomatoes, along with their juice. Stir in the chili powder, cumin, cayenne, and salt and pepper to taste. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes, stirring every so often, until the sauce has thickened. Serve hot.
Pro-Tip: If beans and tomatoes don't provide enough liquids for simmering, add 1-1.5 cups of vegetable broth.