Ingredient:

• 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
• 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 large yellow or red onion, chopped
• 1 medium red bell pepper, chopped
• ¼ teaspoon fine salt, more to taste
• 4 cloves garlic, pressed or minced
• 2 teaspoons ground cumin
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• 4 cups (32 ounces) vegetable broth
• 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
• ¼ cup chopped fresh cilantro, divided
• 1 to 2 tablespoons lime juice, to taste
• Freshly ground black pepper, to taste
• Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream