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Heat a large saucepot over medium-high heat.
Add onion, bell pepper and garlic and cook, stirring frequently, until beginning to brown and stick to the pan, about 3 minutes.
Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most of the liquid has evaporated.
Stir in chili powder and cook 1 minute, stirring constantly.
Add remaining broth, beans and tomatoes and bring to a boil.
Reduce heat to medium-low and simmer, partially covered, until vegetables and beans are tender and sauce is thickened, about 30 minutes.
Stir in black pepper.
Serve with cilantro and jalapeños, if using.