Campfire-Spiced Chili with Roasted Peppers and Black Beans

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, smoky chili perfect for outdoor cooking, featuring fire-roasted peppers, black beans, and a blend of warm spices. This American-inspired vegan recipe, ready in about 50 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 American cuisine 220 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 large, roasted and diced red bell pepper
1 large, roasted and diced green bell pepper
2 tsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
14 oz canned diced tomatoes
15 oz, drained and rinsed canned black beans
1 cup vegetable broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
Step 2: Stir in 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp chili powder; cook for 1 minute to release aromas.
Step 3: Add 1 large roasted and diced red bell pepper, 1 large roasted and diced green bell pepper, 14 oz canned diced tomatoes, 15 oz drained and rinsed black beans, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 4: Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes until the chili thickens and flavors meld. Stir occasionally.