In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.

Toss in the chopped bell pepper, and sauté for another 3-4 minutes until lightly soft.

Stir in the cumin, chili powder, salt, and pepper. Allow the spices to toast slightly.

Add the drained black beans and vegetable broth to the pot. Stir well and let it come to a boil.

Reduce the heat and let the soup simmer for about 15 minutes.

If you prefer a creamier texture, use an immersion blender to blend a portion of the soup.

Ladle the soup into bowls and top with any optional toppings of your choice.