If using dried black beans, soak them overnight and cook them until tender. If using canned, rinse and drain them.

In a pot, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Stir in the diced tomatoes, cooked black beans, cumin, chili powder, salt, and black pepper.

Pour in the vegetable broth and bring to a simmer. Cook for about 20 minutes, stirring occasionally.

Remove from heat and stir in chopped cilantro. Serve warm with lime wedges.